Stuffed roast pork

Name: Stuffed roast pork
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 9
Ingredients: 200 g Walnut kernels; 1 collar Parsley and thyme; 400 g Double cream cream cheese; 7-10 Tbsp black pepper; 2 kg Roast pork roll (neck, butcher will cut too large thin slice); 7-10 Tbsp Salt; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 9

200 g Walnut kernels
1 collar Parsley and thyme
400 g Double cream cream cheese
7-10 Tbsp black pepper
2 kg Roast pork roll (neck, butcher will cut too large thin slice)
7-10 Tbsp Salt
7-10 Tbsp Kitchen yarn

Directions

1
Coarsely chop the nuts, put 2-3 tablespoons aside. Wash the herbs, dab dry, put some parsley aside for garnishing, chop the rest. Also set aside 1 tablespoon of chopped herbs. Mix cream cheese, nuts and herbs. Season to taste with pepper. Wash the meat, dab dry and season with salt and pepper.
2
Add cream cheese mixture and spread. Roll up the meat and tie it into shape with kitchen string. Roll roast, with the seam facing down, place on the fat pan of the oven. Pour on 500 ml water. Roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1 3/4 -2 hours. 10 minutes before the end of the cooking time, mix nuts and chopped herbs and sprinkle on the meat. Serve garnished with parsley
3
With 10 people: