Spicy Roast Pork Roll with Carrots and Parsnips
Ingredients
- Ingredients
- 1 ⅕ kilograms roasted pork roulade (without rind)
- 100 grams fresh Sage
- 10 thyme
- 6 garlic cloves
- 80 grams Walnut
- 4 shallots
- 1 tsp Sunflower seed
- 1 tsp Sesame seeds
- 1 tsp black peppercorns
- coarse Sea salt
- 50 milliliters olive oil
- 400 grams Parsnips
- 400 grams carrots
- 20 grams clarified butter
- 100 milliliters Beef broth
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the pork roll, pat dry. Rinse the sage and chop finely. Rinse the thyme, strip the leaves from the branches. Peel the garlic and the shallots. Peel and chop the walnuts. Mix the sage with the thyme, garlic, shallots, walnuts, sunflower seeds and sesame seeds, crush the peppercorns in a mortar and mix in, season with salt and stir in the olive oil. Spread 2/3 of the mixture on the meat, roll and tie with kitchen string. Rub the roast with the remaining mixture.
Trim and peel the parsnips and carrots.
Put the clarified butter in a roasting pan, put the meat on top, pour in a little broth and cook in preheated oven for 1.5-2 hours. Periodically add a little broth.
Add the vegetables and roast another 30 minutes.
Serve sliced.
