Servings: people
Roll Roast
Delicious recipe for the classic dish roll roast. This version is made in the oven and is filled with carrots and apricots before being tied together.
Ingredients
ROLLER ROAST
- 4 pcs. Carrots
- 1 pcs. Pork Loin with slab. About 1.2 kg
- Salt and Pepper Freshly ground
- 1 sprig Rosemary
- 50 gram Apricots Dried
- 1 pcs. Orange Peel Grated zest of 1 untreated orange
RAW MARINATED SHELLS
- 1 pcs. Pointed Cabbage
- 102 gram Sour Cream
- 1 pcs. Lemon Only the juice
- 27 gram Olive Oil
- 30 gram Pumpkin Seeds
- 1 handful Dill
- Salt and Pepper Freshly ground
Instructions
Roll Roast
- Preheat the oven to 130°.
- Peel the carrots and boil them until fully tender in salted water.
- Trim the rind off the pork loin and remove some of the fat if there is a thick layer.
- Cut off the large tendon on the filet, and turn the meat so the fat side is down.
- Season the meat side with salt, pepper, and rosemary.
- Coarsely chop the carrots and apricots and spread the mixture on the meat.
- Roll it all together in the slab like a roulade and tie it well with kitchen twine.
- Place the roll roast on a baking rack and season the outside with salt and freshly ground pepper.
- Sprinkle the orange zest on top and add a little finely chopped rosemary.
- Then place the roast in the oven for about 2 hours.
- Increase the oven temperature and brown the roll roast at 220° for about 15 minutes.
- Take it out and let it rest for about 15 minutes before slicing.
- Serve the roll roast with roasted potatoes and raw marinated pointed cabbage.
Raw Marinated Pointed Cabbage
- Remove the outer, unsightly leaves from the pointed cabbage, divide it in half, and discard the core.
- Slice the pointed cabbage into fine strips.
- Mix crème fraîche with lemon juice and olive oil in a bowl.
- Toss the pointed cabbage in it.
- Lightly toast the pumpkin seeds in a pan.
- Let them cool and add them to the pointed cabbage along with picked dill.
- Season with salt and freshly ground pepper and serve.