Summary

Ingredients

• 1 kg boneless pork neck, salt

For the filling:

• 1 teaspoon pepper, whole, green
• 2 cloves garlic, finely chopped
• 2 tablespoon parsley, chopped or freeze-dried
• 2 tablespoons oil
• 1 tablespoon mustard (Dijon mustard), grainier

For the sauce:

• salt
• possibly meat broth
• cream
• possibly cornstarch

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Instructions

1. Wash and dry the meat and cut a deep pocket from above with a sharp knife.
2. Mix the other ingredients into a paste. Pour the filling into the meat, seal the opening with a toothpick and meat thread. Possibly Spread the rest of the filling on top.
3. Now salt the meat all around and place in a roasting pan, put in the preheated oven (175 °). Pour in some meat broth with convection. Min. Cook for 2 hours, longer does not hurt either. The roast does not need to be supervised during this time.
4. After the cooking time, take it out of the roaster and keep it warm. Degrease the meat juices, which should have leaked out abundantly, and add broth if necessary. Reduce with cream and, if necessary, thicken with mixed cornstarch. The cream doesn`t have to be, but it softens the very strong taste of the stock, just try it.
5. Remove toothpicks and string from the roast, cut into slices and serve with any side dishes. Practically everything goes with it: pasta, spaetzle, rice, potatoes, dumplings of all kinds or just baguette.
6. The quality of the mustard is important: grainy Dijon mustard !!!! The roast tastes particularly good if the filling is allowed to soak in overnight.
7. The following method has proven itself for larger celebrations: Fill the roast 2 days in advance and put it in the refrigerator. Cook the roast 1 day in advance, allow to cool in one piece. A few hours before the feast, cut the roast open (goes much better cold), layer on a heat-resistant plate (or similar) in a brick-like manner, brush lightly with liquid butter, cover with aluminum and warm up in the oven for about 30-45 minutes (150 °) .