Roast pork with wild garlic and mustard stuffing

Name: Roast pork with wild garlic and mustard stuffing
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 collar Wild garlic; 1 collar flat leaf parsley; 1 collar Chervil; 12 discs (300 g) Toast; 60 g ground hazelnuts; 200 g medium hot mustard; 7-10 Tbsp salt, pepper; 1 (approx. 2 kg; pre-order from the butcher) Roast pork without rind; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Oil; 300 g frozen broad beans; 600 g Frozen green beans; 75 g streaky smoked bacon; 4–5 coated tablespoons of dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 collar Wild garlic
1 collar flat leaf parsley
1 collar Chervil
12 discs (300 g) Toast
60 g ground hazelnuts
200 g medium hot mustard
7-10 Tbsp salt, pepper
1 (approx. 2 kg; pre-order from the butcher) Roast pork without rind
2 Onions
1 Garlic clove
3 TABLESPOONS Oil
300 g frozen broad beans
600 g Frozen green beans
75 g streaky smoked bacon
4–5 coated tablespoons of dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, select the wild garlic, wash, drain well and chop finely. Wash herbs, shake dry, pluck off leaves, put stalks aside. Chop leaves finely. Dice bread. Mix wild garlic, chopped herbs, bread, hazelnuts and mustard well.
2
Season with salt and pepper.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Unroll pork roll roast, wash and pat dry. Season with salt and pepper. Brush with the stuffing, roll up and tie together with kitchen string.
4
Onions and garlic peel, roughly chop.
5
Heat the oil in a frying pan and fry the rolled roast vigorously on all sides. Fry the onions and garlic briefly. Add herb stalks. 1⁄2 Pour on l water. Fry in a hot oven for about 2 hours.
6
Meanwhile, for the bean vegetables, cook frozen broad beans in boiling salted water for about 8 minutes. Pour off, rinse with cold water and drain. Squeeze the bean seeds out of the skin.
7
Cook the frozen green beans in boiling salted water for about 10 minutes. In the meantime cut bacon into cubes and fry them in a pan without fat. Drain the beans. Put green beans and bean seeds into the pan and fry them.
8
Season with pepper.
9
Take the roast out of the roaster and keep it warm. Pour the roast through a sieve into a measuring cup and fill up with water at 1⁄2 l. Bring to the boil, stir in sauce thickener and simmer for 1 minute. Season with salt and pepper.
10
Arrange roast with beans and sauce. Roast or fried potatoes go well with it.