Spiced Pork Roll with Gravy
Rub pork with salt and pepper. Peel garlic and chop coarsely. Finely crush coriander, fennel and marjoram in a mortar, then gradually add 1 tablespoon of oil and garlic. Continue to grind in mortar until smooth. Coat meat with spice rub. Roll up meat and tie with kitchen twine.
Peel onions and cut into quarters. Heat remaining oil in a Dutch oven and sear meat on all sides. Add onion and bay leaf and sauté briefly. Deglaze pan with meat stock. Cover and cook for about 70 minutes. Remove meat from pan and keep warm.
Pour broth though a sieve into a small saucepan and stir in crème fraîche. In a small bowl, mix cornstarch and a little water into a paste, then stir into sauce. Bring to a boil and stir until gravy thickens. Remove from heat and season with salt and pepper. Cut meat in slices and serve with sauce.