Pork Roll Roast

Ingredients

• 1.2 kg boneless pork neck
• Salt
• Pepper
• 2 tsp medium-hot mustard
• 300 g veal paste
• 0.5 bunch Parsley
• 2 sprigs marjoram
• Salt
• Pepper
• 4 tbsp oil
• 2 onions
• 1 glass vegetable stock (400 ml)
• 2 dark sauce binders
• 4 leeks
• 200 g carrots
• 2 tbsp butter
• 200 g whipping cream
• 1 tbsp light sauce binder
• 1 bunch chives
• 1 pack potato dumplings (for 4 people)
• 50 g breadcrumbs
• 4 tbsp butter

Instructions

1. 1.

   Wash the meat, pat dry, season with salt and pepper, spread mustard on it. For the filling, clean and finely chop the herbs, mix with veal paste, salt and pepper. Spread the mixture over the meat, roll tightly and tie with kitchen twine. Heat oil and sear the roast on all sides. Peel and finely chop onions, sauté briefly. Deglaze with vegetable stock and braise the roll roast for about 1½ hours in a covered pot. Clean the vegetables, trim ends, slice diagonally into thin strips. Melt butter, quickly sauté the vegetables, pour in cream, let reduce slightly over low heat, thicken with sauce binder, season with salt and pepper before serving. Wash chives, cut into rings, fold in. Prepare dumplings according to package instructions. Heat butter in a pan, toast breadcrumbs until golden yellow, sprinkle over dumplings before serving.

2. 2.

   Remove the roast, thicken the sauce, season with salt and pepper.

3. 3.

   Slice the roast and serve with creamy vegetable sauce, dumplings and sauce.