Rolled Pork Roast with Stuffing
6,0 / 10
ready in 1 hr 45 min.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
Unroll the roulade and brush with oil. Spread the herbs and the mustard seeds on top, season with salt and ground black pepper and roll up again. Hold closed with toothpicks or tie with kitchen twine. Fry on all sides in hot oil, then deglaze with water and braise in the oven for 45-60 min. Turn 2-3 times and if necessary add some more water.
Arrange the finished roulade on a plate. Deglaze the meat juices with a little boiling water, pour into a pot, bring to the boil then reduce slightly on a medium heat. Season with salt and ground black pepper and stir in the butter.
Slice the roulade and serve with the gravy.