Ticino roast

Ingredients for 5 servings:

• 1 kg roast pork, from the loin or neck
• 300 g cooked ham, thinly sliced
• 300 g breakfast bacon, thinly sliced
• 3 slice(s) smoked bacon for adding to the roast, thinly sliced
• 1 bunch basil, leaves only
• 1 bunch parsley, without stems
• 1 tbsp red wine
• 2 tbsp olive oil
• 2 tbsp mustard, hot
• 1 tsp sweet paprika powder
• 1 tsp salt
• some pepper, strong, black
• 2 cloves garlic, peeled and finely chopped
• 1 small onion(s), peeled, slightly chopped
• 7 ½ dl beef broth
• 7 ½ dl gravy
• 3 large carrots, peeled
• 2 medium-sized onions, peeled and quartered

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Mix the gravy and stock together and reduce until about one liter remains. Preheat the oven to 200 degrees Celsius using a roasting pan. Place the roast on a meat chopping board and carefully pierce the center lengthwise with a good knife, then add the smoked bacon slices. In a bowl, thoroughly puree the basil, parsley, red wine, olive oil, mustard, paprika, salt, pepper, garlic, and the small onion using a hand blender. Then thickly coat the roast with the pureed marinade. Place the ham around the roast and place the bacon over the ham, then tie the whole thing together with some kitchen string. Place the roast in the hot roasting pan and roast in the oven at 200 degrees Celsius for 35 minutes. Turn the roast over halfway through the roasting time. Add the carrots, cut into quarters lengthwise and each quarter halved, and the onions for the remaining 17 minutes, allowing them to cook slightly. After 35 minutes, remove the roast, reduce the oven temperature to 180 degrees fan-assisted, and baste the roast with the sauce. Let it rest in the oven for another 35 to 40 minutes. Baste the roast occasionally or turn it over. When the roast is done, slice it thinly and return it to the sauce. The marinade will continue to flavor the sauce.