Lightly salted rolled pork roast - Rimmad rullstek på fläsk (retro)

LIGHTLY SALTED ROLLED PORK ROAST
Rimmad rullstek på fläsk

6 to 8 servings

1 piece lightly salted side of pork,

approx 2 lbs, or shoulder

Filling:

10 oz ground meat, 50/50
1 small onion, finely chopped
1 can mushrooms, finely chopped
1 egg
2 tablespoons chopped parsley

Coating:

1 tablespoon brown sugar
2 teaspoons mustard
¾ cup fresh orange juice
1 egg yolk

If the pork is very salty, it’s better to first soak it overnight.

Mix all ingredients for the filling and also include the mushroom liquid. Spread the filling out on the inside of the pork and roll it up. Tie it up tightly with cotton string. Brown the roll all around in a hot frying pan or pot and then fry on low heat, maybe in the oven at 350 to 390F, covered, for about 1½ hours. Put the roast on a roasting pan dressed with aluminum foil.

Blend the ingredients together for the coating and brush this all around the roast. Put it back in the oven for another 30 minutes so that the surface is deliciously brown.

Serve this rolled roast hot with the gravy as a sauce, maybe lightly thickened, potatoes and a green salad.

Cold meat cooked like this is delicious summer food with new potatoes and pickled gherkin.

Enjoy!

Bella