Rolled Pork Roast with Paprika Filling

Ingredients

• 1.2 kg pork roll roast
• Salt
• pepper (ground)
• 2 Garlic cloves
• 2 tbsp finely chopped basil
• 1 tbsp finely chopped parsley
• 1 tsp chopped oregano
• 200 g paprika peppers (dried and oil‑preserved)
• 1 tbsp Lemon Juice
• 1 tsp grated lemon zest
• 3 tbsp olive oil
• 200 ml dry white wine
• sauce thickener (optional)
• broth (as needed)

Instructions

1. 1.

   Lightly flatten the meat and rub with salt and pepper. Peel the garlic cloves and press them into a bowl using a press. Add the herbs to the garlic and mix with lemon juice, zest, and 1 tbsp olive oil. Drain the paprika, finely chop it, and fold it into the herb‑garlic mixture.

2. 2.

   Brush the meat with the paprika filling. Roll the roast and tie it securely with kitchen twine. Season the roast with salt and pepper, wrap it in foil, and refrigerate for about 2 hours to let the flavors meld.

3. 3.

   Heat the remaining olive oil in a large roasting pan and sear the roast on all sides until browned. Pour in the wine and bake uncovered at 150 °C (302 °F) for about 2 hours, basting with wine occasionally, until the meat is tender. Finish by browning under the oven grill or at 250 °C (482 °F) for about 5 minutes if desired. Slice the roast for serving. Optionally loosen the pan juices with broth, season to taste, and thicken if needed.