Unroll the pork roulade and rub with salt and pepper.
Peel and finely chop the garlic. Rinse the herbs, shake dry and finely chop the leaves.
Combine the garlic, herbs, lemon juice and olive oil to form a paste. Rub the meat with two-thirds of the paste.
Roll the meat and tie with kitchen twine to form a roast. Brush with the remaining paste.
Cover the roast in plastic wrap and chill for about 2 hours. In a pan, melt the butter and brown the roast on all sides.
Baste the roast with the broth and cook in 200°C (approximately 400°F) preheated oven. Roast for 1.5 hours basting with the broth thoughout the cooking time.
To serve, cut the roast into slices and serve with a salad of fresh garden vegetables.