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.

Rolled pork roast with herbs

1.5 kg pork neck fillet (butterflied, about 1.5 cm thick) or pork belly (trimmed/skinless)
2 onions, finely chopped
4-5 cloves of garlic, finely chopped
1 tbsp mustard seeds, lightly crushed
2-3 tbsp salt
1 handful fresh thyme, finely chopped
1 handful fresh summer savory, finely chopped
1 handful cress, finely chopped
Flax thread or another string to tie the roast
Butter for frying

Mix the herbs. Distribute the herbs on the meat and press them down a bit. Sprinkle with salt and firmly roll up the meat. Tie with string.

Using a large pot, bring the water to the boil. You can add an onion, garlic and some thyme for extra flavour. Let the roast simmer for about 1.5 hours. Then place it on a board and leave to rest for about 10 minutes.

Melt the butter in a pan and brown the roast on all sides. OR you can grill the roast on a barbecue. Again, place it on a board and leave to rest for about 15 minutes before you cut it.

Serve with fresh cream cheese and bread.