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Danish rolled pork roast with potatoes and gravy

Danish rolled pork roast

Recipe for Danish rolled pork roast
Delicious, juicy, and melt-in-your-mouth homemade roast filled with prunes, apples, and thyme. That's the recipe for a royal meal. There is some work involved in making it from scratch, but it's definitely worth it. Serve it with boiled potatoes, the flavorful gravy, and a side of pickles.
5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting 15 minutes
Total Time 3 hours 5 minutes
Course Dinner
Cuisine Danish
Servings 8 people
Calories 608 kcal

Ingredients
  

Roast

  • 2.3 kg Pork neck fillet Pork collar
  • 200 g prunes
  • 1 apple
  • 1.5 tsp salt
  • 1.5 tsp dried thyme
  • Pepper
  • 2 tbsp olive oil
  • 2 tbsp butter

For the pot

  • 2 carrots
  • 2 onions
  • Fresh parsley
  • Fresh rosemary
  • 1.5 liters water
  • 1.5 pork stock cubes

Gravy

  • 1 tbsp red currant jelly or apple jelly
  • 1.5 tbsp gravy browning
  • 1 tbsp red wine vinegar
  • 1.5 dl heavy cream
  • 3 tbsp all-purpose flour
  • 1 tsp sugar
  • Salt
  • Pepper

Instructions
 

Preparation of the roast

  • Unwrap the neck fillet and trim off excess fat.
    2.3 kg Pork neck fillet
  • Make a cut on one side and roll the fillet, ending up with a "slab" that is a couple of centimeters thick.
    neck fillet or pork collar for danish rolled pork roast
  • Season the slab with salt, pepper, and dried thyme. Finely chop the prunes and apple, after peeling the apple.
    200 g prunes, 1.5 tsp salt, 1.5 tsp dried thyme, Pepper, 1 apple
    cut out the neck fillet for rolled roast
  • Evenly distribute the apple and prunes over the slab. Roll it tightly so that the seam is facing downward.
    meat with apples and prunes
  • Now, the roast needs to be tied just like a sausage.
    - Start by making a lengthwise tie on the roast. Then, begin from one end and tie at intervals of about 1 centimeter, making sure to tighten them securely.
    - When you reach the other end of the roast, make a couple of self-tightening ties or knots to prevent it from coming apart during cooking.
    tied up rolled pork roast
  • The roast can now be refrigerated until ready to cook. It can also be frozen for later use.

Cooking the roast

  • Heat olive oil and butter in a pan or a large pot over high heat, and brown the roast on all sides. Once the roast is browned, continue cooking in a pot.
    2 tbsp olive oil, 2 tbsp butter
    browning the roast in a pan
  • Place the roast in a pot. Add carrot slices, halved onions (skin intact), rosemary, parsley, water, and pork stock.
    2 carrots, 2 onions, Fresh parsley, Fresh rosemary, 1.5 liters water, 1.5 pork stock cubes
    rolled roast in a pot with vegetables and stock
  • Cover the pot with a lid. Bring the contents to a boil and then reduce the heat to medium-low, allowing it to simmer. Cook the roast for approximately 2.5 hours or until the internal temperature reaches about 70 degrees Celsius.
  • Remember to turn the roast a few times during cooking.
  • Once the cooking time is complete and the internal temperature is reached, remove the roast from the pot and place it on a serving dish or cutting board. Let it rest, uncovered, for about 15 minutes.
    roast finished cooking

Preparing the gravy

  • Pour the remaining liquid from the pot through a sieve back into the pot. Bring it to a boil and add red currant jelly, gravy browning, and red wine vinegar. Let it simmer for a few minutes.
    1 tbsp red currant jelly, 1.5 tbsp gravy browning, 1 tbsp red wine vinegar
  • In a separate bowl, whisk the flour into the cream and then add it to the liquid in the pot while continuously whisking to avoid lumps. Add sugar and season the gravy with salt, pepper, and additional red currant jelly to taste.
    1.5 dl heavy cream, 3 tbsp all-purpose flour, 1 tsp sugar, Salt, Pepper
  • If a thicker gravy is desired, it can be further thickened with 2 tablespoons of cornstarch dissolved in 2-3 tablespoons of water. Whisk it into the gravy until the desired consistency is achieved.

Serving

  • Slice the roast and serve it with boiled potatoes, gravy, and pickles.

Nutrition

Serving: 1personCalories: 608kcalCarbohydrates: 28gProtein: 56gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 201mgSodium: 673mgPotassium: 1297mgFiber: 3gSugar: 16gVitamin A: 3126IUVitamin C: 5mgCalcium: 87mgIron: 4mg
Keyword Danish rolled pork roast, Stuffed pork roast
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