Roast pork with herb mustard filling
very easy
150 mins
150 mins
Ingredients
- 1 collar flat leaf parsley
- 1 collar Chervil
- 1 collar Rocket
- 325 g Toast
- 60 g ground hazelnuts
- 250 g medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 2 kg; pre-order from the butcher) Roast pork without rind
- 3 TABLESPOONS Oil
- 500 g green beans
- 350 g frozen broad beans
- 75 g Smoked bacon
- 1 TABLESPOON Butter or margarine
- 4 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash herbs, shake dry. Pluck leaves from the stems and chop finely. Clean, wash and finely chop the rocket. Dice bread. Mix hazelnuts, mustard, herbs and bread. Season with salt and pepper
- 2
Spread out the roast pork. Season with salt and pepper. Spread with the bread mixture, roll up and tie up with kitchen string. Heat the oil in a roasting pan and fry the roast pork on all sides. Season with salt and pepper. Add herb stalks to the pot. Pour on 1/2 litre water. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 hours
- 3
Clean and wash the green beans and cook them in salt water for about 10 minutes. Cook the beans in boiling salted water for 8-10 minutes, drain, rinse under cold water and drain. Drain green beans. Press the beans out of the skin. Cut bacon into cubes. Heat fat in a pan. Brown the bacon in it, add the beans to the pan. Season with salt and pepper
- 4
Take the roast out of the roaster and keep it warm. Put the roast through a sieve into a pot. Bring the meat to the boil, stir in the sauce thickener. Simmer for 3-4 minutes.
- 5
Arrange pork roll roast with the beans on a plate. Garnish with parsley. Roast potatoes taste good with it
Nutrition Facts
790 kcal
43 g
29 g
88 g
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