Summary

Ingredients

• 2 kg roast pork (stick chop), boneless, in one piece
• 150 g ham, diced
• 0.5 ½ bunch parsley
• 5 tablespoon mustard
• 6 onion (s)
• salt and pepper
• 0.25 liter ¼ red wine
• 1 packet sauce powder (gravy)

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Instructions

1. Cut the stalk chop in the upper third to the left - fold this half outwards. Now cut in from the middle to the right. The piece of meat should then look like opening a book.
2. Brush the inside with mustard and season with salt and pepper. Peel 2 onions and cut into small pieces together with the parsley. Spread the onions and parsley on the meat together with the ham cubes. Season again with salt and pepper. Now roll up the meat and tie it tightly with a string. Brush the outside with mustard and season with salt and pepper.
3. Peel and roughly dice the remaining onions. Now fry the roll roast with the onion cubes in a hot roasting pan well all around. Pour in the red wine.
4. Then stew in a preheated oven at 170 ° C for about 1 1/2 hours.
5. Take the roast out of the pan and keep it warm. Dissolve the gravy with a little water and stir in the sauce powder. Boil.
6. Cut the roast open, arrange on plates and pour the sauce over it. Serve hot.
7. The side dishes of your choice are enough.
8. Tip: It`s best to roll up the raw roast the day in advance so that the spices can soak through better.