Pork Roll Roast with Gooseberry Sauce

Preheat the oven to 180 degrees.

In a small baking bowl, mix the bread crumbs with a quarter of the gooseberry sauce.

Rub the inside of the boned pork loin with salt and pepper and spread a thin layer of the gooseberry sauce. Tie the meat into a roll roast, score the top layer of fat deeply and rub with oil and salt to give the roast a nice crust.

Place the roll roast in a fat pan and roast for 30 min. for each 450 g weight. Extend this roasting time by 30 min.

Put the finished roast on a preheated plate and keep it warm. Skim off the fat, extinguish the roast stock with the white wine and make it until most of the wine has evaporated, then fold in the remaining gooseberry sauce.

Season the sauce with salt and freshly ground pepper to taste and serve with the meat.

*Note Petra: 1400 g should also offer for 6-8 people.

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