Stuffed pork roast is a recipe that transforms traditional pork into a juicy, flavor-packed dish, perfect for special occasions or a hearty family meal. This preparation stands out for its sweet-and-sour filling of apple, walnuts, and raisins, which adds an irresistible texture and flavor contrast. Originating from European cuisine, this dish has become popular in many countries, especially during festive seasons like Christmas.
The key to this recipe lies in the balance: the juicy, tender pork is complemented by the aromatic, slightly sweet filling. The process involves butterflying the pork rib roast, stuffing it, rolling it, and tying it to maintain its shape during roasting. The result is a golden-brown roast that is juicy on the inside, ideal for serving with mashed potatoes, roasted vegetables, or a fresh salad.
This stuffed pork roast recipe is perfect for those looking to impress guests with an elegant presentation without excessive complications. Although it requires some roasting time, the steps are simple and the result is worth it. Plus, it can be prepared in advance and reheated, maintaining its flavor and texture.
Prep
45 min
Cook
90 min
Servings
6
Calories
783 kcal
Wash the apples, peel them, core them and cut them into cubes. Peel and chop the onion and garlic. Clean the celery and cut it into slices.
Heat 40 gr. of butter in a pan and sauté the apple for about 8 minutes. until tender. Take it out and reserve it.
Put the rest of the butter in the pan and sauté the onion, garlic and celery for about five minutes.
Stir in the apple, breadcrumbs, walnuts and raisins. Salt it and season it with cloves and mustard.
Heat the oven to 190°C (with air circulation on, to 170°C)
Cut the meat in half lengthwise, flatten it and brown it in a roast dish. Cover it with the vegetable and apple filling and then roll it up and tie it with twine.
Let it be baked in the oven for about 1 hour and a half. Take it out of the fountain and cut it into slices. Serve accompanied by tomato sauce in vegetable stew.
