Preheat the oven to 180C and lubricate the heat-resistant dish with butter.

Wash the meat and dry with a paper towel. Cut the meat so that it can be spread flat. Season with salt and pepper.

Mix the roasted, chopped pistachios, chopped parsley, warm butter, pepper, and garlic. Spread the stuffing on the meat leaving an edge distance of approx. 2 cm. Then wrap the pork tightly creating a roulade and tie with a kitchen thread. Heat the oil in a pan and fry the pork rolaude on all sides. Remove from the fire and set aside. Put the roulade in an ovenproof dish. Put in the oven for 40-50 minutes. In the meantime, pour the fat over the roulade until the roulade is moist. Remove the kitchen thread before serving. Cut the roulade in slices.

Roulade served with potatoes and avocado salad.