Roast pork with herb stuffing

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Dice bread. Warm the milk, whisk with the egg and pour over the bread cubes. Chop parsley, thyme and rosemary. Add the herbs to the bread mixture. Season with salt, pepper and nutmeg.

2. 2

   Spread out the roast pork roll. Season with salt and pepper. Spread with the bread mixture, roll up and tie up with kitchen string. Put the roast pork on the fat pan of the oven and bake in the preheated oven (electric stove: 225 ° C/ gas: level 4) for about 2 hours.

3. 3

   Pour water over the roast from time to time. In the meantime cut kohlrabis into slices, carrots into large pieces. Boil up the vegetable stock. Cook kohlrabis for about 8 minutes, carrots for about 6 minutes. Drain kohlrabi and carrots.

4. 4

   Collect the vegetable stock and measure 150 ml. Stir starch with a little water until smooth. Bring the vegetable stock to the boil and thicken with cornflour while stirring. Cut butter into large cubes and stir into the hot vegetable stock with a whisk.

5. 5

   Season to taste with salt, pepper, nutmeg and sugar. Chervil roughly chop. Add to the sauce with the vegetables and warm up. Remove the roast pork and cut into slices. Serve with the vegetables and sauce.

Nutrition Facts

KCAL
900 kcal

CARBS
22 g

FATS
61 g

PROTEINS
64 g