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🍽️ Pork Roll Roast Stuffed with Peppers

485 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Pork roast
• Salt
• Pepper (from the mill)
• 2 Garlic cloves
• 2 tbsp finely chopped Basil
• 1 tbsp finely chopped Parsley
• 1 tsp chopped Oregano
• 200 g Bell peppers (dried and marinated in oil)
• 1 tbsp Lemon juice
• 1 tsp grated Lemon zest
• 3 tbsp Olive oil
• 200 ml dry white wine
• Thickener (to taste)
• Broth (as needed)

Instructions

1. 1. Pound the meat flat with a meat mallet.
2. 2. Season the meat generously with salt and pepper.
3. 3. Peel the garlic cloves and press them through a garlic press into a small bowl.
4. 4. Add the fresh herbs to the garlic.
5. 5. Add the lemon juice and lemon zest.
6. 6. Mix everything with one tablespoon of olive oil to form a paste.
7. 7. Take the peppers out of the pack and let them drain well.
8. 8. Finely chop the peppers.
9. 9. Set the peppers aside.
10. 10. Mix the chopped peppers with the garlic-herb mixture.
11. 11. Spread the pepper filling evenly over the flat piece of meat.
12. 12. Roll the meat up tightly.
13. 13. Tie the roll securely with kitchen twine.
14. 14. Season the outside of the roll once more with salt and pepper.
15. 15. Wrap the roll in cling film.
16. 16. Place the roll in the refrigerator for about two hours.
17. 17. Preheat the oven to 150 degrees Celsius.
18. 18. Heat the remaining olive oil in a large casserole dish.
19. 19. Sear the roll on all sides until browned.
20. 20. Deglaze the pan with the wine.
21. 21. Place the open casserole dish in the preheated oven.
22. 22. Cook the roll for about two hours.
23. 23. Add a little wine to the roll from time to time.
24. 24. Check if the meat is tender.
25. 25. Turn on the oven grill or set the temperature to 250 degrees top heat.
26. 26. Brown the roll for about five minutes.
27. 27. Slice the roll into thick slices.
28. 28. Loosen the pan juices in the pot with a little broth.
29. 29. Taste the sauce and adjust the seasoning.
30. 30. Thicken the sauce if necessary.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 4 g