Pork Roll Roast Stuffed with Ham and Vegetables

Ingredients

• 1.5 kg pork roll roast (front side)
• Salad
• pepper (ground)
• 2 onions
• 2 Garlic cloves
• 0.5 green bell pepper
• 1 bay leaf
• 250 g raw ham
• 2 tbsp chopped parsley
• 3 tbsp oil
• 2 tbsp sweet paprika
• 1 tsp finely chopped rosemary
• 500 ml vegetable broth
• 600 g potatoes (stiff‑cooking)
• 2 carrots
• 0.5 eggplant
• 1 bell pepper
• 1 onion
• 2 Tomatoes
• 1 stalk leek
• 1 small zucchini
• Salt
• pepper (ground)

Instructions

1. 1.

   Season the pork roll roast with salt and pepper. Peel and finely chop the onions and garlic. Wash and clean the green bell pepper. Grind or crush the bay leaf in a mortar or spice grinder. Dice the paprika and ham, mix with parsley and ground bay leaf. Spread this mixture on the pork roll roast, leaving a small border. Roll up the roast, secure it, and tie with kitchen twine.

2. 2.

   Preheat the oven to 200 °C (fan‑forced). Mix oil with paprika and rosemary, then brush the meat all over. Sear the roast in a roasting pan, add the broth, and bake uncovered on the middle rack for about 1 hour 30 minutes, basting occasionally with the pan juices. Meanwhile, prepare the vegetables: clean, chop, season with salt and pepper. Add potatoes and carrots to the pan around the meat. Place remaining vegetables on top and cook another 20 minutes. Taste the vegetable mix and pan sauce before serving. Let the meat rest a few minutes before slicing.