Swine Roll Roast with Gravy

Ingredients

• 1.2 kg pork roll roast
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper
• 6 onions
• 4 Carrots
• 1 parsley root
• 200 g celery
• 500 ml black beer (or beef broth)
• 1 bay leaf
• 1 tsp peppercorns
• 6 juniper berries
• 25 g sauce gingerbread
• 1 stalk leek
• 1 tbsp fresh marjoram (chopped)
• 1 tbsp fresh parsley (chopped)

Instructions

1. 1.

   Wash and pat pork dry. Peel garlic and finely chop. Mix garlic with 3 tbsp oil.

2. 2.

   Spread garlic-oil mixture on the inside of the meat, season with pepper, roll up and tie with kitchen twine. Brush the outside with remaining garlic-oil, salt, pepper, cover and marinate in refrigerator for two hours.

3. 3.

   Peel onions and cut into sticks. Peel carrots, parsley root, and celery and roughly cube them.

4. 4.

   Brown the pork in a hot roasting pan from all sides, then remove. Add half of the carrots, parsley root, celery, and half of the onions to the pan and sauté 3–4 minutes over medium heat.

5. 5.

   Place the roll roast on top of the vegetables and bake at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 30 minutes. When the vegetables are nicely browned, deglaze with beer, add bay leaf, peppercorns, juniper berries, and gingerbread. Simmer for about 1½–2 hours, spooning sauce over the meat occasionally and adding water if needed.

6. 6.

   Meanwhile wash, trim, halve lengthwise, and cut leeks into ~6 cm pieces. Heat remaining oil in a pan. Add leftover onions and carrots, sauté 3–5 minutes over medium heat. Add leeks, season with salt and pepper, then fold in the herbs.

7. 7.

   Remove the roast from the pan and finish under the grill until crisp. Strain the sauce through a sieve, press some vegetables into it to thicken. Taste and adjust seasoning. Remove twine, slice the roast, and serve with gravy and sautéed vegetables.