Rolled pork

Varkensrollade

1 kilogram/2.2 lbs boned pork shoulder
3 cloves garlic
1 tbs chopped fresh rosemary
1/8 cup chopped fresh dill
salt and pepper
100 grams butter or margarine
1 tbs mustard
1 dl/½ cup chicken stock
cornstarch

Rub the meat on both sides with salt and pepper. Sprinkle the inside with the herbs and minced garlic. Roll the meat up, herb side in, and tie it at about 1 inch intervals to form an even roll.

Melt the butter (or use olive oil) in a heavy pan and brown the meat quickly on all sides, also the ends. Take the meat from the pan, and paint it with mustard. Lower the heat, add the stock and put the pork back in. Cover the pan and let the roast simmer for an hour.

Remove the meat from the pan, thicken the sauce and drippings into a gravy with some cornstarch mixed with water.

Serve with mashed potatoes and beans.

The ‘rollade’ also can be cooked in the oven. Preheat the oven to 165ºC/325ºF, and bake for about 75 minutes.