Roast pork with rhubarb and apples

Name: Roast pork with rhubarb and apples
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 3 Carrots; 4 Onions; 2 stalks of celery; 3 discs White bread (approx. 30 g each); 9 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 coarse uncooked bratwursts; 6 Stem(s) Sage; 1.5 kg Roast pork schnitzel (let the butcher cut it up as rolled roast); 2 TABLESPOONS Tomato paste; 1/2 l Vegetable broth; 250 ml dry red wine; 2 TABLESPOONS Honey; 1 Vanilla pod; 3 Apples; 700 g Rhubarb; 2-3 TEASPOONS Cornstarch; 1 TABLESPOON Fresh cream; 7-10 Tbsp Cling film; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

3 Carrots
4 Onions
2 stalks of celery
3 discs White bread (approx. 30 g each)
9 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 coarse uncooked bratwursts
6 Stem(s) Sage
1.5 kg Roast pork schnitzel (let the butcher cut it up as rolled roast)
2 TABLESPOONS Tomato paste
1/2 l Vegetable broth
250 ml dry red wine
2 TABLESPOONS Honey
1 Vanilla pod
3 Apples
700 g Rhubarb
2-3 TEASPOONS Cornstarch
1 TABLESPOON Fresh cream
7-10 Tbsp Cling film
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the carrots. Peel onions. Celery clean, wash. Cut vegetables and 3 onions into large pieces. Dice bread. Heat 3 tablespoons of oil in a frying pan. Fry the bread cubes for 5-6 minutes while turning, season with salt and pepper and remove. Wipe out the pan and heat 2 tbsp. oil in it. Press the sausage meat out of the skin, fry it in hot oil while turning it until it is fine and crumbly, take it out. Add onion cubes to the hot frying fat, fry for 2-3 minutes while turning, remove
2
Wash sage, shake dry. Pluck and chop the leaves, except for something to garnish. Knead with bread, sausage meat and onion cubes, season again. Tap the meat between 2 layers of foil a little flatter and lay it flat on the work surface, season with salt and pepper. Pour the bread mixture onto the meat and press down gently. Roll up the meat from a narrow side and tie up tightly with kitchen string
3
Heat 2 tablespoons of oil in a frying pan. Brown the meat well all around, take it out. Roast carrots, onions and celery in hot frying fat for 4-5 minutes, season with salt and pepper. Stir in tomato paste and roast for 1-2 minutes. Add stock and red wine, bring to the boil. Place the roulade in the sauce, cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours. Approx. 10 minutes before the end of the cooking time, brush the roast with honey and finish cooking open
4
Cut open the vanilla pod, scrape out the pulp. Wash apples, grate dry, quarter, core and cut into slices. Clean, wash and cut rhubarb into pieces. Heat 2 tablespoons of oil in a frying pan. Fry the rhubarb and apples for about 1 minute while turning. Add the vanilla pulp, vanilla pod and 5 tbsp. water, cover and cook for another 4-5 minutes
5
Finish roast from the roaster lift. Pour the stock through a sieve into a pot, bring to the boil. Mix the starch with a little water, thicken the stock slightly and bring to the boil again. Stir in crème fraiche. Cut the roast open, remove the thread. Arrange roast, sauce and rhubarb vegetables, garnish with sage. Fried potato wedges taste good with it
6
Preparation time approx. 2 hours