Roast Pork Stuffed with Peppers
- For the pork
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 kilogram Roasted pork
- 20 grams clarified butter
- ⅛ liter Broth
For the pork: Peel, rinse and chop soup vegetables, Peel and quarter onion. Rinse pork in cold water, pat dry and season with salt and pepper. Heat ghee in a roasting pan and brown meat on all sides. Add onion and soup vegetables to the pan.
Add broth to the pan and roast pork in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Turn meat over and roast for 20 minutes more.
For the filling: Rinse and halve peppers, remove seeds and ribs and cut into small cubes. Clean mushrooms and chop finely. Combine breadcrumbs, egg, diced peppers, mushrooms and herb and season with salt and pepper.
Add more breadcrumbs to make malleable mixture, if necessary. Remove meat from the oven, cut out wedge shape with a sharp knife at the top and separate slightly, stuff with the filling. Return meat to the oven and roast for 40 minutes more. Remove meat from the pan and keep warm. Bring pan juices to the boil and add a little water, if necessary. Season with salt and pepper. Slice meat and arrange on a wooden board. Serve accompanied by the gravy.