Peppered pork roast

Name: Peppered pork roast
Cook time: 2 h
Total time: 2 h
Yield: 7
Ingredients: 2-3 TABLESPOONS pickled peppercorns; 200 g Double cream cream cheese; 4 TABLESPOONS coarse mustard, salt; 1.5 kg Schnitzel roast (let the butcher cut into a flat slice); 2-3 Branches of rosemary; 2 TABLESPOONS Oil; 1/2 l Vegetable broth; 7-10 Tbsp Kitchen yarn

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 7

2-3 TABLESPOONS pickled peppercorns
200 g Double cream cream cheese
4 TABLESPOONS coarse mustard, salt
1.5 kg Schnitzel roast (let the butcher cut into a flat slice)
2-3 Branches of rosemary
2 TABLESPOONS Oil
1/2 l Vegetable broth
7-10 Tbsp Kitchen yarn

Directions

1
Drain the peppercorns. Crush half roughly. Mix with cream cheese, mustard and salt. Dab meat dry and spread with the cheese mixture. Roll up and bind into shape. Place on the fat pan
2
Wash the rosemary and, except for something to garnish, pluck it. Mix the remaining peppercorns, rosemary, oil and a little salt and spread over the roast
3
Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 3/4 hours. After approx. 30 minutes pour on the stock. Roast potatoes with olives taste great with it
4
Drink: light red wine