Cook pork roast at a low temperature

What you need:

• For 6-8 people:
• 1.5 kg rolled pork roast, ready-cut
• 8 slices of toast (or the same number of rolls)
• 1-2 sprigs of fresh rosemary
• 2 cloves of garlic
• some olive oil
• Kitchen twine or roasting net;
• 1 bunch of spring onions
• 2 leeks
• 3 parsley roots
• 3 carrots
• 1/2 celery bulb
• (or just 1 gr. Pack of fresh soup vegetables)
• some thyme
• Frying oil
• Salt pepper
• as well as about 1/2 l meat broth

Prepare the pork roast - this is how a herb filling succeeds

1. Roll up the pork roast prepared (by the butcher).
2. Chop up the toast or the bun in the food processor to make smaller crumbs.
3. Wash the rosemary, then pluck each needle off the harder stem. Chop the needles into small pieces.
4. Peel the two cloves of garlic and chop them too.
5. Now mix the toast crumbs, rosemary, garlic cubes and a little olive oil to a fine paste. Season with salt and pepper.
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Veal roll roast - a recipe

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6. Brush the roast meat with it and then roll it up.
7. Tie the roast meat together with kitchen thread. If possible, you can also use a network.

This makes the roast tender and juicy - off it in the oven

1. First preheat the oven to 120 ° C.
2. Now clean the leeks and spring onions and cut both into longer pieces.
3. Peel the parsley roots, carrots and celery.
4. Cut these root vegetables into larger pieces as well.
5. Wash the thyme.
6. If you want, you can meat briefly brown in the roaster, then give it to you vegetables and steam it briefly. Alternatively, you can also sauté the vegetables and then place the pork roast on top.
7. Then pour on the meat broth.
8. Close the lid and cook the roast in the oven for 2 - 2 1/2 hours. A meat thermometer helps to check the meat while it is being cooked.
9. Take the roast out and cut it into thin slices after a short rest.
10. Cover the meat with the root vegetables.
11. This roast goes well with, for example rice, but also potatoes and of course a light, well-chilled white wine (if you don't beer prefer).