Roast pork with vegetables

Name: Roast pork with vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 100 g Walnuts; 1 collar Parsley; 1 package (200 g) Cream cheese; 1.2 kg Pork roll roast (neck, at the butcher too large thin slice cut open); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 500 g Carrots; 250 g Mushrooms; 20 g Butter or margarine; 3/8 l Meat broth; 100 g Whipped cream; 3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

100 g Walnuts
1 collar Parsley
1 package (200 g) Cream cheese
1.2 kg Pork roll roast (neck, at the butcher too large thin slice cut open)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
500 g Carrots
250 g Mushrooms
20 g Butter or margarine
3/8 l Meat broth
100 g Whipped cream
3 TABLESPOONS dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Roughly chop the nuts. Wash parsley and chop except for something to garnish. Mix cream cheese, nuts - except two tablespoons - and parsley - except one tablespoon. Wash the meat, dab dry and sprinkle with salt and pepper. Add the cheese filling and spread. Roll up the meat and wrap with kitchen string. Roast roll roast on a fat pan in a preheated oven (electric: 200 °C/ gas: level 3) for 1 1/2 hours. Gradually add 3/4 litres of water. In the meantime, peel and finely chop the onion. Wash, peel and thinly slice the carrots. Wash and clean the mushrooms. Heat the fat in a pot and fry the mushrooms well. Add onion and carrots and fry briefly. Season with salt and pepper. Add some water and simmer for 5 minutes. Take the meat out and keep it warm. Add 3/8 litres of stock, pour through a sieve into a pot, add cream and bring to the boil. Stir in sauce thickener and bring to the boil again. Season to taste with salt and pepper. Arrange meat with vegetables and some sauce on a plate. Mix remaining nuts and parsley and sprinkle on the meat. Garnish with parsley. Add the rest of the sauce extra
2
City-
3
Cutlery: Wilckens