Italian-style Roast Pork Roll
INGREDIENTS:
~2.5 kg boneless pork
1 tea cup red wine
8-10 carrots
olive oil for spreading
For the filling:
200 g pork mince
200 g chicken liver
2 onions
4 garlic cloves
2-3 tablespoons olive oil
40 g pine nuts
40 g raisins
½ tea cup red wine
5-6 salvia leaves
5-6 parsley sprigs
black pepper
salt
PREPARATION:
The filling
Cut the onion and the garlic into very small pieces. Do the same for the raisins. Rinse the livers, clean them from any connecting tissues and cut them into small pieces.
Put the onion and garlic in a pan with a little olive oil and cook over medium heat until the onion softens. Add the mince and the livers and stir continuously to combine them. Add ½ cup of wine and stir until it evaporates. Remove from the heat and add the raisins, pine nuts, black pepper and salt. Leave it to chill and add finely cut parsley and salvia and stir.
The meat must be boneless. Rinse it and dry it using kitchen paper. Cut it and open it up as if it is a roll.
This way we get a large but thin rectangle of meat.
Season with salt and black pepper from both sides, rubbing it well. Put the filling onto the meat and roll it. Tie it up using kitchen twine.
Peel the carrots and put them in a baking tray.
Put the meat onto the carrots and pour a tea cup of wine onto it.
Cover the baking tray with tin foil and cook for 3 hours at 180°C. Remove the foil and cook until the meat browns for about 30 minutes. Leave the roll to rest for 10 minutes and then remove the kitchen twine.
Cut it into slices and serve with a suitable garnish.
