Stuffed Roast Pork

For stuffed pork roast, slice the pork loin from the long side so that it still hangs together. Place it open on the surface, spread the inside thinly with mustard, season with salt and pepper. Sprinkle the fillet with three tablespoons of chopped herbs and the diced peppers all around and press down. Cut off the gristle and pork rind from the bacon slices and wrap the fillet with them.

Place the fillet on the cut back, fold the back and tie it into a roll with kitchen twine.

Preheat the oven to 220 °C. Heat the oil in a large roasting pan, brown the meat roll in it, place the pan in the oven (lower rack), reduce the heat to 180 °C after about ten minutes and braise the meat for about two hours – occasionally baste with warmed veal stock and turn the roast over.

Wrap the finished roast in aluminum foil and keep it warm in the switched-off oven. Pour the gravy and whipping cream into a small saucepan and bring to the boil, season with paprika powder, salt and pepper.

Heat the butter in a pan and roast the previously washed and dried tomatoes in it, finally add the remaining herbs and season with salt.

Cut the roast pork into slices and serve on a large platter with the tomatoes.

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