Roast Pork with Apple-celery Stuffing
Ingredients
- For the pork
- 1 ½ kilograms Roasted pork (boneless)
- 3 Tbsps butter
- For the stuffing
- 3 large Apple (peeled, cored, cut into 12 pieces)
- 1 large, chopped onion
- 1 stem Celery (finely chopped)
- 2 breadcrumbs
- 50 grams unsalted Pistachio
- ½ Tbsp dried Lemon balm
- ½ Tbsp dried thyme
- salt
- peppers (freshly ground)
- 1 whisked egg
- 2 Tbsps Pastry flour
- Also
- 150 milliliters Chicken broth
- 150 milliliters Cider (or apple juice)
- 1 Tbsp apple cider vinegar
Preparation steps
For the pork, slice the meat lengthwise without cutting all the way through the roast. Lay meat flat and pound slightly flat. Rub with salt and pepper to taste.
For the stuffing, mix all stuffing ingredients (except for the apple slices) together, season to taste and spread about 3/4 of the stuffing over the meat. Roll tightly and tie with kitchen twine, tying the apple slices to the meat.
In a roasting pan, heat the butter, add the pork and sear on all sides until browned. Pour in broth, apple cider and apple cider vinegar. Slide into the preheated oven at 180°C (approximately 350°F) and roast for 1 hour. Occasionally baste with the broth. Then top with remaining stuffing mixture and roast for another 30 minutes.
To serve, cut roast into slices and serve with the strained pan drippings.
