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🍽️ Pepperoni Roast

363 kcal · 30 min · 4 servings

Ingredients

• 1 kg pork roll roast
• salt
• 1 tsp paprika powder
• pepper (from the mill)
• 4 bell peppers (red and green)
• 2 tbsp vegetable oil
• 250 ml meat broth
• 8 spring onions

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Wash the meat and pat it dry with a kitchen towel. Lay it flat.
3. 3. Season the meat side with salt, paprika powder, and pepper.
4. 4. Wash the bell peppers. Cut them in half and remove the seeds.
5. 5. Cut the peppers into wide strips.
6. 6. Boil the pepper strips in salted water for 1 to 2 minutes. This is called blanching.
7. 7. Remove the peppers from the water and rinse them under cold water. This stops the cooking process.
8. 8. Pat the peppers dry and lay the strips on top of the seasoned meat.
9. 9. Roll the meat up tightly.
10. 10. Tie the roll securely with kitchen twine to keep its shape.
11. 11. Season the outside of the roast with salt and pepper as well.
12. 12. Heat oil in a casserole dish or a fireproof baking dish.
13. 13. Sear the roast on all sides until it is brown.
14. 14. Deglaze the meat with a little meat broth.
15. 15. Place the dish in the oven and braise the roast for about 1.5 hours.
16. 16. Add a little more broth if necessary.
17. 17. Turn the roast occasionally to ensure even cooking.
18. 18. Wash the spring onions and trim the ends.
19. 19. Cut the spring onions into 4 to 5 centimeter long pieces.
20. 20. Place the spring onions around the roast during the last 15 minutes of cooking time.
21. 21. Remove the kitchen twine from the finished roast.
22. 22. Season the sauce in the casserole dish with salt and pepper to taste.
23. 23. Slice the roast.
24. 24. Serve the meat slices together with the spring onions.
25. 25. Serve potato dumplings on the side if desired.

Nutrition per serving

• kcal: 363
• Protein: 35 g · Fett/Fat: 19 g · Carbs: 14 g