Roast Pork Roll

Rub pork roast with salt and pepper and brush with mustard. For the filling, peel garlic and chop finely. Puree garlic with salt, half of chestnuts and olive oil. Chop remaining chestnuts and cranberries and mix with egg yolks and stir in breadcrumbs, nutmeg, thyme, marjoram, salt and pepper. Spread paste into bag, close tightly and tie with kitchen twine. Roll remaining stuffing into balls and mitbacken on Backpaier in the oven with pork roast. Rub outside of pork roast with salt and pepper and heat butter in a large roasting pan. Sear pork on all sides. Peel onion and cut into quarters and place in roasting pan with pork roast. Peel carrots and parsnip and cut into small pieces and add to roasting pan. Add about 100 ml (approximately 1/2 cup) broth to roasting pan. Preheat oven to 200°C (approximately 400°F) and bake for 30 min on middle rack. Reduce heat to 175°C (approximately 350°F) and bake for another 1 1/2 hours.  Baste occasionally with broth as liquid evaporates. Add remaining broth about 20 minutes before end of cooking time. Remove meat and wrap in foil and let rest 10 minutes. Loosen the Bratansatz and season to taste and possibly bind easily.

Remove pork from pan and discard kitchen twine and cut into slices.