Stuffed Pork Roast with Apples

Perfect for larger Sunday lunches or events when you know many guests will be visiting. Serve them a stuffed roast with a delicious filling.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Meat, pork, shoulder

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 2 spoons Oil, olive

filling

  • 225 ml Vinegar, apple

  • 1 dl Vinegar, apple

  • 170 g Sugar, brown

  • 1 piece Shallot

  • 350 g Apple, croutons, dried

  • 225 g Cranberries, dried

  • 1 teaspoon Spices, ginger, ground

  • 1 spoon Spices, mustard seeds, ground

  • 1 pinch Spices, caraway, seeds

  • 1 pinch Spices, pepper, red or cayenne

Steps

  1. Peel, wash, and finely chop the shallot. Heat a pan over medium-high heat and add all the ingredients for the filling. Mix well and wait for the liquid to boil. Then reduce the heat, cover the pan, and cook for 20 minutes on low heat.

  2. Then strain the sauce through a sieve and use a plastic spatula to press the apple mixture so that all the liquid drains through the sieve. Return the liquid to the pan and cook it over medium-high heat for another 5 minutes. Set the liquid aside and save it for later. Place the apple mixture in a food processor and grind it well.

  3. Rinse the meat under running water, dry it well with a paper towel, and pound it. Lightly salt the inside. Thickly spread the apple mixture on the center of the meat. Then fold the right side of the meat over the mixture and fold the left side over it. Turn the meat so that the folded part is on the bottom. Salt the top of the meat (with the remaining salt) and season with pepper.

  4. Preheat the oven to 180 °C. Grease a baking dish and carefully place the stuffed meat in it. Put it in the preheated oven and bake for 50 minutes. Then brush the roast with half of the reserved liquid. Put it back in the oven and bake for another 5 minutes. Remove the baking dish from the oven, transfer the roast to a plate, cover it with aluminum foil, and let it rest for 15 minutes.

  5. Then slice the roast into desired thickness and pour over the remaining sauce from the apple mixture.

Nutrition Information (Per 100g)

  • Calories: 256.7 kcal
  • Fat: 9.6 g
    • Saturated Fat: 3.33 g
  • Carbohydrates: 32.59 g
    • Sugars: 28.26 g
  • Protein: 9.49 g
  • Fiber: 2.17 g

Advice

Instead of dried apples, you can also use fresh ones. However, they will need to be cooked a bit longer to dissolve evenly.