Herb-stuffed pork roll with fennel sauce

Wash and dry the herbs. Reserve a few thyme sprigs for the sauce and strip the remaining herbs. Chop the thyme, marjoram and rosemary leaves. Wash the lemon and finely grate the zest without the pith. Peel the garlic. Crush 2 cloves and mix with 2 tbsp oil, both mustards, herbs and zest. Coarsely crush the fennel seeds and add 0.75 tbsp. Season with 0.5 tsp salt and 0.25 tsp pepper.

Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).

Use for the recipe: ≈ 1 bunch fresh thyme (prepare 1 bunch fresh thyme).

Use for the recipe: half a bunch fresh marjoram (prepare 1 bunch fresh marjoram).

Pat the pork dry and lay it open on a board. Spread with the herb filling, roll tightly and tie with kitchen string. Rub the outside with 0.5 tsp salt and 0.25 tsp pepper. Peel the onion and carrot. Wash and trim the fennel. Dice these vegetables and thinly slice the remaining 2 garlic cloves.

Heat 2 tbsp oil in a casserole. Brown the roll all over and lift out. Cook the diced onion in the same pan for about 1 minute. Add the carrot, fennel, garlic and 0.75 tbsp fennel seeds and cook for 3 minutes. Add the tomato purée, 0.5 tsp salt and 0.25 tsp pepper. Add the vermouth in stages, reducing between additions. Pour in the wine and stock and add the reserved thyme. Bring to a simmer, return the pork, cover and cook for about 70 minutes over moderate heat, turning occasionally, until cooked through and tender.

Lift out the roll and cover loosely with foil. Strain the juices into a saucepan, keeping the vegetables and discarding the thyme sprigs. Reduce over high heat for about 5 minutes, stirring. Add a few spoonfuls of the cooked vegetables and blend to thicken. Remove the string, slice the pork and spoon over the sauce.