Rolled pork roast with herbs

Summer savory is a very old, aromatic herb which often has been used in bean and pork dishes because of its fresh peppery flavour. Summer savory is also great for bonfire cooking and grilling.

It can be difficult to get summer savory in supermarkets and garden centres today, so instead you can use rosemary.

The mistress uses e.g. summer savory and thyme for her rolled pork roast and serves it with bread and fresh cream cheese.

Procedure

The pork neck fillet should be butterflied and about 1.5 cm thick. Mix onions, garlic, herbs and mustard seeds and distribute on the meat. Sprinkle with 1 tbsp salt and firmly roll up the meat. Tie with string.

Bring the water with 1 tbsp salt to the boil in a large pot. You can add an onion, some garlic and thyme to the water for extra flavour. Let the meat simmer for about 1.5 hours, then place it on a board and leave to rest for about 15 min.

Melt the butter in a frying pan. Cook the roast on all sides until golden. You can cook the roast on a garden grill instead. Leave to rest for 15 min. before serving

Ingredients

4 persons
  • 1,5 kg pork neck fillet
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp mustard seeds, lightly crushed
  • 2 tbsp salt
  • Fresh thyme, summer savory and cress, finely chopped
  • Natural string
  • Water
  • Butter

Use pork belly (trimmed/skinless)instead of neck fillet. Use whatever herbs you prefer. Rosemary can replace summer savory.