Pork Roast With Spring Vegetables - cooking recipe

Ingredients

250 g mushrooms, cleaned and roughly chopped
1 bunch spring onions, finely sliced
100 g smoked streaky bacon, diced
1 None egg, beaten
800 g rolled pork roast, unrolled
750 g small potatoes
500 g carrots
1 tbsp olive oil
1 tbsp vegetable stock powder
1 tbsp plain flour
2 tbsp whipping cream
1/2 bunch parsley, finely chopped

Preparation

Preheat oven to 350\u00b0F. Fry bacon in a dry pan until crispy. Add mushrooms, saute briefly, and season. Set aside a handful of chopped spring onions, then add remainder to mushrooms in pan and saute. Leave the mixture to cool.
Add a beaten egg to the cooled mushroom mixture, then spread mixture on inside of the pork to make a filling. Roll up the pork and secure with kitchen string. Rub with salt and pepper, place on a baking tray, and roast for about 2 hours.
Meanwhile peel potatoes and cook in boiling water for 15 mins. Peel and slice carrots. Heat oil in a pan and saute carrots. Crumble bouillon cubes into 1 cup of warm water. Sprinkle carrots with flour, add bouillon water and bring to a boil. Reduce heat and simmer for 10 mins.
Shortly before the end of the cooking time, add the remaining spring onions to the carrots. Stir in the cream. Drain potatoes and sprinkle with parsley. Remove roast from oven, leave to rest for 5 mins, then slice and serve with the vegetables.