Pork roast

Peel the carrots with a peeler and cut the green away. Boil the forest pens in a frying pan with boiling water for 8-10 minutes until al dente. Cut away the buttocks and the ugly green of the spring onions. Cook the spring onions for 2 minutes with the roots. Drain on kitchen paper.

Finely chop the basil. Mix the cottage cheese in a bowl with basil, a tablespoon orange zest, mustard, salt and freshly ground black pepper.

Place the pieces of fricandeau on a shelf, place a sheet of plastic on it and whisk the meat flat with a rolling pin. Remove the plastic and cover the meat with slices of ham. Place one piece of meat with the ham side down on a shelf. Spread out half of the hüttenkäs mixture. Put the carrots and bunched onions in the length and stacked. Spread out the rest of the cottage cheese.

Place the other piece of meat (with the ham side up) and push the pieces of meat on the long sides around the filling so that it becomes a roulade. Bind the roulade firmly every inch with a roulade rope. Rub the roulade all around with butter and put it in the roasting pan. Pour the orange juice on the bottom. Insert the meat thermometer into the middle of the meat.

Slide the roasting tray into the oven and switch the oven to 175 ° C. Roast the roulade brown in about 1 - 1 ½ hours and rosé inside. The meat thermometer then indicates 65-70 ° C. Baste the roulade regularly with roasting liquid.

Let the roulade from the oven rest for 5 minutes on a shelf covered with aluminum foil. Serve with the candied spring vegetables.