Pork Roast with Bread Filling

Ingredients

• 1 kg pork roast (with pocket cut into it)
• 1 onion
• 2 carrots
• 100 g celery
• 2 Bay leaves
• 1 clove of nutmeg
• 2 sprigs Rosemary
• 500 ml vegetable broth (from a jar)
• 2 stale rolls (from the previous day)
• 3 pretzels
• 125 ml milk
• 1 onion
• 20 g butter
• 50 g mushrooms
• 1 Carrot
• 100 g veal patty
• 2 Eggs
• 50 g cooked ham (cut into pieces)
• 50 g butter (for brushing)
• salt pepper

Instructions

1. 1.

   Dice stale rolls and pretzels, heat milk, pour over the bread cubes and let sit covered for 10 minutes. Preheat oven to 200°C.

2. 2.

   Peel and finely chop onion, sauté in butter until translucent. Mix veal patty with eggs, ham pieces, onions, salt, pepper. Peel carrot, dice finely. Dice ham into small cubes, clean mushrooms and cut into leaf-like pieces; combine all. Wash pork roast, pat dry, season inside and out. Fill the pocket with the mixture and secure with skewers.

3. 3.

   Peel onion and quarter it. Peel carrots and break into large chunks. Peel celery and chop roughly. Place bay leaves, rosemary sprigs, and nutmeg in a roasting pan, set the stuffed pork roast on top, and put in oven. After 20 minutes reduce heat to 160°C. Roast meat for about 2 hours, basting with broth every so often. Remove finished roast from pan, brush with butter, cover and rest for 10 minutes. Reduce drippings with a bit of broth, strain through sieve, bring to boil. Slice roast and serve with sauce. You can also prepare this dish using 1 kg veal breast.