Summary

Ingredients

• 1 kg roast pork, loin or neck
• 300 g ham, cooked thinly sliced
• 300 g breakfast bacon, thinly sliced
• 3 slices bacon, smoked to soak in the roast, thinly sliced
• 1 bunch basil, just the leaves
• 1 bunch parsley, without a stem
• 1 tablespoon red wine
• 2 tablespoon olive oil
• 2 tablespoon mustard, hotter
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon salt
• some pepper, strong, black
• 2 cloves garlic, peeled and cut into small pieces
• 1 small onion (s), peeled and cut into small pieces
• 7 ½ dl beef broth
• 7 ½ dl gravy
• 3 large carrots, peeled
• 2 medium onion (s), peeled and cut into quarters

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Instructions

1. Mix the gravy and bouillon together and reduce until about a liter remains.
2. Preheat the oven with roasting utensils to 200 degrees convection grilling.
3. Place the roast on a meat board and carefully pierce lengthways in the middle with a good knife and insert the smoked bacon slices.
4. Puree the basil, parsley, red wine, olive oil, mustard, paprika powder, salt, pepper, garlic and the small onion in a bowl with the hand blender. Then coat the roast thickly with the pureed marinade. Then first put the ham around the roast and place the breakfast bacon over the ham, then tie the whole thing together with a little kitchen twine.
5. Now place the roast in the hot roasting utensils and roast in the oven at 200 degrees for 35 minutes. But turn the roast once halfway through the roasting time.
6. Carrots, cut lengthways into quarters and halved each quarter, and onions add for the remaining 17 minutes, so that they fry a little.
7. After the 35 minutes, remove the roast, turn the oven back to 180 degrees, pour the sauce over the roast and let it sit in the oven for another 35 to 40 minutes. Pour over the roast from time to time or turn it over.
8. When the roast is ready, thinly slice it and put it back into the sauce, the marinade will still give the sauce a good taste.