Pork Roll Roast with Filling

Ingredients

• 1.2 kg pork tenderloin roll (with rind)
• 2 slices stale toast bread (deveined)
• 4 tbsp oil
• 1 bunch rosemary
• 0.5 bunch thyme
• 2 Garlic cloves
• 1 Spring onion
• 1 egg
• 200 g spinach
• pepper (ground)
• Salt
• 250 ml meat broth
• 150 ml beer

Instructions

1. 1.

   Prepare the roast: rinse the pork tenderloin, pat dry and roll apart. Score the rind lengthwise and crosswise at 1.5–2 cm intervals up to the fat layer, salt and pepper.

2. 2.

   Make the filling: finely grate or briefly blend the toast bread. Pick off needles from half a bunch of rosemary and chop very finely. Peel and finely chop the garlic. Wash, trim and cut the spring onion into smaller pieces. Wash, rinse and drain the spinach; combine with herbs, egg and spring onion in a blender and pulse. Add breadcrumb, oil, salt and pepper and mix.

3. 3.

   Fill the roast: spread the mixture over the pork roll, roll up and tie with kitchen twine.

4. 4.

   Cook the roast: season the rind again with salt and pepper, place it rind‑side down in a roasting pan, pour in some hot broth, and roast at 220 °C for about 30 minutes, basting with broth frequently. Flip, place rind‑side up, add beer, return to oven and cook at 200 °C for 1–1.5 hours, basting the rind with small amounts of beer.

5. 5.

   Finish: to crisp the crust, remove the roast from the pan, place on a rack and briefly broil under a grill at 250–270 °C. Slice thinly on a board and serve.