Herb‑Stuffed Pork Roll

Name: Herb‑Stuffed Pork Roll
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: German
Ingredients: 1.5 kg pork roll; 1 herb bundle (thyme, rosemary, parsley, tarragon); 1 tbsp mustard seeds; Salt; black pepper (freshly ground); cold‑pressed olive oil; 1 tbsp cold butter

Prep: 20min

| Servings: 6 | Cook: 1h 30min

A pork roll filled with fresh herbs is a recipe from the pork category. Try this and other recipes from Spoonsparrow!

Ingredients

1.5 kg pork roll
1 herb bundle (thyme, rosemary, parsley, tarragon)
1 tbsp mustard seeds
Salt
black pepper (freshly ground)
cold‑pressed olive oil
1 tbsp cold butter

Instructions

1.
Preheat the oven to 160°C with upper and lower heat.
2.
Wash the herbs, shake dry, finely chop. Wash the pork roll, pat dry, and unroll it. Brush with olive oil, distribute the herbs and mustard seeds on top, season with salt and pepper, then roll up. Secure with toothpicks or kitchen twine, season again, and sear all sides in hot oil. Add a little water, transfer to the preheated oven, and braise for 45–60 minutes. Turn the meat 2–3 times during cooking, adding more water if needed.
3.
Arrange the finished roll on a platter. Resolve the pan drippings with near‑boiling water, pour into a small pot, bring to a boil, and reduce slightly over medium heat. Season with salt and pepper, then stir in the cold butter. Slice the roast and serve with the sauce.