Pork Roll Roast with Gravy

To make the pork roll roast with gravy, place the pork roll roast between 2 plastic wrap sheets and pat tenderly flat with a plating iron. Rinse, dry, pluck and chop kitchen herbs.

Peel and finely dice onion. Peel and finely chop garlic. Cut ham into fine cubes. Mix ham, onion, kitchen herbs and garlic. Rub roast on inner side with salt and pepper and brush with mustard.

Spread spice mixture evenly over meat, pressing lightly to smooth. Roll up meat like a large roulade. Tie roll together with spaghetti.

Clean greens and cut into 2 cm cubes. Heat oil in a roasting pan, brown meat all over, remove and set aside. Roast vegetables in the frying fat until golden brown. Extinguish with white wine and beef broth.

Put the roast repeatedly into the roasting pan. Cook over medium heat for 1 hour with the lid closed, then open for another 30 minutes.

Wrap the roast in aluminum foil and keep warm. Strain roast juices through a fine sieve. Reduce to 1/3 in a small saucepan.

Remove spagat com roast, cut meat into slices and serve pork roll roast with gravy.

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