Pork roll with apples
A spectacular dish for a festive table, it will definitely not go unnoticed. Prepare the roll in advance, and put in the oven for an hour and a half before serving.
Ingredients
Servings 6–8- a piece of boneless pork loin weighing 1.5–2 kg
- half a sprig of rosemary
- 10 thyme sprigs
- 2 garlic cloves
- 1 Art. l. olive oil
- freshly ground black pepper
- salt
- 1.3 kg green strong apples
- 3/4 cup brown sugar
- 3 medium red onions
- 7 cm ginger root
- 2/3 cup dried cranberries or raisins
- 1 cup apple cider vinegar
- 1 glass of beer
- 1 tsp cinnamon
- 1 tsp mustard seeds
- 1/4-1/2 tsp ground hot red pepper
- 1/4 tsp ground cloves
- 1/4 h. l. year
- olive oil
Cooking
Step 1
With a sharp long knife, cut the loin in the middle along the long side, about 1 cm short of the end. Keeping the knife parallel to the work surface, cut the meat to the right and left of the cut to get a layer 1 cm thick. Beat the meat lightly to even out the thickness. Season the meat on all sides with salt and pepper.
Step 2
Finely chop the rosemary and thyme leaves. Peel and mince the garlic. Mix garlic, thyme and rosemary with olive oil and brush the inside of the meat with this mixture. Cover with cling film and refrigerate for at least 1 hour.
Step 3
Clean the onion and chop. Peel the apples and cut into large cubes. Peel the ginger and chop or grate very finely.
Step 4
Heat the olive oil in a frying pan, add the onion and fry until golden brown. Add ginger and apples and fry together for 2-3 minutes. Put spices, brown sugar, cranberries or raisins, pour in beer and vinegar and salt a little. Simmer the mixture over low heat until the liquid has evaporated. Remove from fire and cool.
Step 5
Preheat oven to 180°C. Place the loin on the work surface and lay a layer of filling on it, not reaching the edges by 1.5–2 cm. Roll up the roll and tie it tightly with kitchen twine.
Step 6
Transfer the roll to a baking dish, brush with olive oil and place in the oven. Bake at the rate of 25 min. for every 500 g of pork weight, pouring over the juice formed at the bottom of the mold every 15 minutes. Remove the finished roll from the oven, cover with foil and leave for 10 minutes. Remove twine and cut into bite-size pieces.