Roast pork with horseradish and apple stuffing

Name: Roast pork with horseradish and apple stuffing
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 2 Apples; 1/2 bunch Thyme; 1.5 kg Pork neck (let the butcher cut it into a roulade); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Horseradish (glass); 4 TABLESPOONS clarified butter; 1 l Meat broth (instant); 1.2 kg baby potatoes; 1 kg French beans; 2 stem(s) Savory; 1 Onion; 1 TABLESPOON Sugar; 30 g Butter; 3-4 Tbsp dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

2 Apples
1/2 bunch Thyme
1.5 kg Pork neck (let the butcher cut it into a roulade)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Horseradish (glass)
4 TABLESPOONS clarified butter
1 l Meat broth (instant)
1.2 kg baby potatoes
1 kg French beans
2 stem(s) Savory
1 Onion
1 TABLESPOON Sugar
30 g Butter
3-4 Tbsp dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Wash apples, quarter them, core them and cut them into sticks. Wash the thyme, shake dry and, except for something to garnish, pluck off the leaves. Wash the meat, dab dry, season with salt and pepper and spread with horseradish. Spread apple pegs and thyme on top and roll up. Wrap with kitchen string. Heat 1 tablespoon of clarified butter and pour into the fat pan of the oven.
2
Put the roast into it. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours. In between, pour on broth again and again (approx. 1/2 litre). In the meantime, wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash the beans and cook them in boiling salted water with savory for about 15 minutes. Peel and finely dice the onion. Drain potatoes, rinse and peel. Heat oil in a pan. Fry the potatoes until brown, season with salt and pepper. Sprinkle with sugar and allow to caramelize slightly. Melt butter and sauté onion in it. Drain beans, remove savory.
3
Heat oil in a pan. Fry the potatoes until brown, season with salt and pepper. Sprinkle with sugar and allow to caramelize slightly. Melt butter and sauté onion in it. Drain beans, remove savory. Swivel the beans in the butter. Remove meat from the oven and keep warm. Detach the roasting set with 1/4 litre stock, pour into a pot. Pour in the rest of the stock and bring to the boil. Bind with sauce thickener, bring to the boil again and season to taste. Arrange roast with some sauce on a plate, garnish with thyme. Add potatoes, beans and remaining sauce
4
Remove meat from the oven and keep warm. Detach the roasting set with 1/4 litre stock, pour into a pot. Pour in the rest of the stock and bring to the boil. Bind with sauce thickener, bring to the boil again and season to taste. Arrange roast with some sauce on a plate, garnish with thyme. Add potatoes, beans and remaining sauce