- 1 ½ kilograms roasted pork roulade
- freshly ground peppers
- 1 Tbsp marjoram
- 1 Tbsp thyme
- 1 Tbsp honey
- 2 onions
- 2 carrots
- 100 grams Celery
- 2 Apple
- 100 grams Cranberry
- 2 Tbsps vegetable oil
- 500 milliliters Beef broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps lingonberry (in a jar)
Flatten pork and season pork with salt and pepper.
Peel and dice 1 onion. Peel, quarter, core and dice apples. Combine onion, apples, cranberries, herbs and honey, then spread onto pork. Roll up pork and secure with kitchen twine. Season with salt and pepper.
Heat remaining oil in a roasting pan, then add pork and brown on all sides.
Peel and chop remaining onion and carrots. Rinse and chop celery. Add vegetables to pork and deglaze with a little broth. Roast in an oven preheated to 180°C (approximately 350°F) heat for about 1.5 hours. Baste with broth throughout.
Remove pork from oven let it rest. Pour pan juices through a sieve and bring to a boil in a saucepan. All cream and simmer. Stir in creme fraiche and lingonberries and season with salt and pepper.
Remove kitchen twine from pork, slice and serve drizzled with sauce.