rolled roast

Ingredients for 4 servings:

• 2 kg roast pork (stem chop), boneless, in one piece
• 150 g diced ham
• ½ bunch parsley
• 5 tbsp mustard
• 6 onions
• salt and pepper
• ¼ liter red wine
• 1 pack of sauce powder (gravy)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Lean rolled roast from pork chop

Cut a slit in the upper third of the pork chop to the left and fold this half outwards. Now cut from the middle to the right. The piece of meat should then look like a book being opened. Brush the inside with mustard and season with salt and pepper. Peel 2 onions and chop them finely along with the parsley. Spread the onions and parsley over the meat along with the diced ham. Season again with salt and pepper. Roll up the meat and tie it tightly with string. Brush the outside with mustard and season with salt and pepper. Peel and roughly dice the remaining onions. Brown the rolled roast with the diced onions all over in a hot roasting pan. Pour in the red wine. Braise in a preheated oven at 170°C for approx. 1 1/2 hours. Remove the rolled roast from the pan and keep warm. Dissolve the meat juices with a little water and stir in the sauce powder. Bring to a boil. Carve the roast, arrange it on plates, and pour the sauce over it. Serve hot. Serve with your choice of side dishes. Tip: It’s best to roll up the raw rolled roast a day in advance so the seasonings can penetrate better.