Pork Neck Roast Stuffed with Cream Cheese
A pork neck roast stuffed with fresh cream cheese and herbs is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg pork neck (whole piece)
- 1 handful rosemary
- 200 g double cream cheese (with herbs)
- Salt
- white pepper (freshly ground)
- 750 g small potatoes (e.g., triplets)
- 3 tbsp sunflower oil
- 0.5 l meat broth
- 250 ml dry red wine
Instructions
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1.
Preheat the oven to 180°C fan-forced. Cut a pocket along the long side of the pork neck. Wash the rosemary and pat dry with kitchen paper. Strip leaves from one sprig, chop, mix with the herb cream cheese, and stuff the meat. Tie with kitchen twine and rub with salt and pepper. Wash the potatoes.
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2.
Heat sunflower oil in a pan and brown the meat all around. Transfer to a roasting tin and bake in the preheated oven for 60–70 minutes. After 20 minutes, baste with broth and red wine, and arrange the potatoes around the roast. Add remaining rosemary sprigs to the liquid. Continue cooking until done and turn the potatoes once during this time.
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3.
Remove the roast from the oven, cover with foil and rest for about 5 minutes. Strain the roasting juices into a pot and skim off fat using a small ladle; dip the ladle just enough to lift floating fat. Reduce the remaining gravy by half. Slice the roast and serve on a plate with potatoes and sauce. Sprinkle rosemary from the tin over the dish.
