Stuffed Pork Roast with Wine Sauce

Pork roast is still considered the queen of Sunday lunch for many, and a stuffed pork roast is reserved for more festive occasions. The preparation will take a bit more time, but your effort will be richly rewarded when you hear the satisfied murmurs at the table.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Meat, pork, thigh

  • 100 g Meat, pork, smoked bacon

  • 1 piece Carrot, fresh

  • 0.25 piece Green, tuber

  • 2 piece Onion, raw

  • 1 teaspoon Mustard

  • pieces Spices, pepper, black

  • 1 dl Alcohol, Wine, White

  • 300 ml Soup base, beef, cube

  • 1 cup Sour cream

  • pieces Salt, table

Steps

  1. Cut the bacon in half. Slice one half into long strips and the other half into cubes. Thoroughly clean and wash the vegetables. Cut half of the carrots into strips and the other half, along with the celery, into cubes. Finely chop the onion.

  2. Rinse the pork under running water and dry it well with paper towels. Rub it with salt and pepper, then pierce it all over. Alternately insert the bacon strips and carrot sticks into the incisions, using a narrow knife to make deep cuts.

  3. Preheat the oven to 200 degrees Celsius. Place a large pan on the stove and fry the diced bacon in it. Add the chopped vegetables and onion, and sauté for a few more minutes while stirring. Then add the peppercorns, mustard, and the stuffed meat, searing it on all sides while turning.

  4. Transfer the meat and sautéed vegetables to a roasting pan. Pour in the wine and cover the pan with a lid or aluminum foil. Place it in the preheated oven and let the roast cook for 30 minutes.

  5. After 30 minutes, remove the lid (or foil) and turn the roast. Reduce the temperature to 180 degrees Celsius. Roast for another 30 to 40 minutes, basting it several times with the juices that have collected in the pan. Add broth as needed.

  6. Once the roast is done, transfer it to a cutting board and loosely cover it with a piece of aluminum foil. Pour the contents of the roasting pan into a saucepan. Add cream and, if necessary, a bit more broth to thin the sauce. Season with salt and pepper if needed. Simmer the sauce briefly, then strain it through a fine sieve.

  7. Slice the roast and serve it with the sauce and your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 208.29 kcal
  • Fat: 15.45 g
    • Saturated Fat: 5.44 g
  • Carbohydrates: 2.47 g
    • Sugars: 0.62 g
  • Protein: 12.05 g
  • Fiber: 0.19 g

Advice

Pork roast is done when the internal temperature of the meat reaches 75 degrees Celsius.