Pork Roulade with Marjoram Sauce

I've probably said many times that I love a roast for Sunday dinner. That's when I have more time to spend in the kitchen. Well, maybe it's not even about having more time, because you just put a roast in the oven and wait, but you do have to plan your time differently. Second, a dinner with the whole family at the table is a bit of an occasion. We usually eat like this only on weekends, and we enjoy the time together.

Pork Roulade with Marjoram Sauce

If you decide to make this pork roulade with marjoram sauce, you won't regret it, even though it roasts for 4 hours. But that's exactly why it's tender, aromatic and just plain delicious. Slowly, at a low temperature, it develops just the right flavor.

Pork Roulade with Marjoram Sauce

Directions – Pork Roulade with Marjoram Sauce:

Rinse the meat and pat it dry, then rub it with salt and pepper. Preheat the oven to 140°C (285°F).

Set aside a few sprigs of each kind of herb. Strip the leaves from the rest. Drain the tomatoes of their oil. Blend them with the herbs, garlic and a little of the oil into a paste. Lay the meat out flat and spread it with the tomato paste, then roll it up into a roulade. Place the remaining herb sprigs on top and tie with kitchen twine.

Peel the onions and dice them finely. Heat the olive oil in a roasting pan (or in a skillet, and transfer everything to a roasting pan later) and sauté the onions. Place the meat on top, sprinkle with the dried marjoram, pour in the wine and broth, and put it in the oven. Roast for about 4 hours, basting with the sauce from time to time.

When the meat is done, take it out of the pan and put it in a warm place (the oven will do). Strain the sauce through a sieve into a pot. Bring it to a boil, season with salt and pepper if needed, and serve with the meat.

Enjoy!

Source: "Lust auf Genuss" 2/2011

Pork Roulade with Marjoram Sauce

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Serves: 6

Ingredients

• 1.2 kg pork for a roulade (pork neck or shoulder)
• salt
• pepper
• 350 g sun-dried tomatoes in oil
• 1 bunch marjoram
• ½ bunch sage
• ½ bunch parsley
• ½ bunch thyme
• 2 cloves garlic
• 2 onions
• 2 tbsp olive oil
• 2 tbsp dried marjoram
• 250 ml dry white wine
• 750 ml beef broth

Instructions

1. #instruction#

Nutrition Information

Serving size: 1 serving Calories: 570