Ingredients FOR THE PORK ROLL 1.700 gr pork neck, opened for rolling Salt Pepper 200 ml dry white wine A little olive oil 2 clov. cloves garlic, unpeeled 1 sprig thyme 25 gr soft Lurpak butter 1 tbsp honey 6-7 dried fruits of your choice 1 tbsp pine nuts FOR THE BUTTER SAUCE 1 carrot 1 onion 1 piece of celery 1 leek leaf 1 sprig thyme 1 bay leaf 5-6 peppercorns 40 gr Lurpak butter 20 gr flour 600 ml meat or chicken stock, warm TAGS MEAT BUTTER MAIN COURSES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY Ingredients FOR THE PORK ROLL 1.700 gr pork neck, opened for rolling Salt Pepper 200 ml dry white wine A little olive oil 2 clov. cloves garlic, unpeeled 1 sprig thyme 25 gr soft Lurpak butter 1 tbsp honey 6-7 dried fruits of your choice 1 tbsp pine nuts FOR THE BUTTER SAUCE 1 carrot 1 onion 1 piece of celery 1 leek leaf 1 sprig thyme 1 bay leaf 5-6 peppercorns 40 gr Lurpak butter 20 gr flour 600 ml meat or chicken stock, warm Instructions PORK You may fill the roll with dried fruits or leave it plain. Season the inside with salt and pepper, add the dried fruits and a few pine nuts. Tie the pork neck with kitchen string, or ask your butcher to place it in roasting netting to hold its shape. Rub the outside lightly with olive oil, then season with salt and pepper. Heat a large ovenproof skillet and sear the pork for 7-8 minutes until browned all over. Add the garlic and thyme. Deglaze with wine, cover with parchment paper and aluminum foil, and transfer to the oven. Roast in a preheated oven at 180°C (360°F) with fan on the middle rack for 2 hours. During cooking, baste the roll with its juices to prevent it from drying out. After 2 hours, mix the soft butter with honey and a little orange zest. Uncover the roll and brush it with the butter mixture. Continue roasting for 10-15 minutes until the surface is caramelized. While baking, baste occasionally with the pan juices. Remove from the oven and let the meat rest covered for 20 minutes before slicing. Cut into slices and serve with the rich sauce. SAUCE Wash and dry the vegetables, then cut them into large pieces. Heat the butter in a small saucepan. Sauté the vegetables over medium-high heat for 5-7 minutes until caramelized. Sprinkle with flour and cook, stirring, for 2 minutes. Add the hot stock, salt, and pepper, and stir well. Simmer over low heat for 20 minutes. Strain the sauce through a fine sieve. Add 2-3 tablespoons of the pork roasting juices and mix. Keep warm and covered until serving. Serve the festive pork and spoon the sauce over each portion. Tips If you don’t have an ovenproof skillet, start cooking in any pan. After adding the wine, transfer everything to a roasting pan and bake as directed. This sauce can accompany any roast you prepare. It pairs beautifully with roasted potatoes, mashed potatoes, or a festive salad. TAGS MEAT BUTTER MAIN COURSES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY
