Stuffed roast pork roll

Name: Stuffed roast pork roll
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 400 g small onions; 2 Garlic cloves; 2 bunch/pot of basil; 200 g light cream cheese; 7-10 Tbsp salt, white pepper; 1 kg Schnitzel roast (let the butcher cut into a flat slice); 2 TABLESPOONS Oil; 1-2 TEASPOONS clear broth (instant); 500 g Tomatoes; 7-10 Tbsp Kitchen yarn

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

400 g small onions
2 Garlic cloves
2 bunch/pot of basil
200 g light cream cheese
7-10 Tbsp salt, white pepper
1 kg Schnitzel roast (let the butcher cut into a flat slice)
2 TABLESPOONS Oil
1-2 TEASPOONS clear broth (instant)
500 g Tomatoes
7-10 Tbsp Kitchen yarn

Directions

1
Peel the onions. Finely dice 1 onion, quarter the rest. Peel garlic and chop finely. Wash the basil and chop finely, except for a little bit for garnishing. Knead cream cheese, diced onion, garlic and basil, season with salt and pepper
2
Dab the meat dry, season and spread the filling on top. Roll up and bind into shape
3
Fry the rolled roasts in hot oil all around. Fry the onion quarters briefly. Add 1/2 l water and stock. Roast in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for 13/4-2 hours
4
Wash the tomatoes and cut into thick slices. Add to the onions about 20 minutes before the end of the frying time, season and finish frying. Arrange everything and garnish with remaining basil. Roast potatoes taste good with it