Stuffed glazed rolled roast from the roasting tube
easy
105 mins
105 mins
Ingredients
- 100 g Soft Apricots
- 3 Apples
- 1 collar Marjoram
- 1 kg Roast pork schnitzel (to be cut open flat at the butcher)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Double cream cream cheese
- 1 collar Carrots
- 2 Onions
- 150 ml Vegetable broth (instant)
- 2 TABLESPOONS Honey
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Kitchen yarn
- 1 Roasting hose
Directions
- 1
Cut the apricots into cubes. Wash and dry apples. Cut 1 apple into quarters, cut out the core. Dice quarter finely. Wash marjoram, dab dry and pluck the leaves from the stalks. Chop half of the marjoram finely.
- 2
Wash the meat, dab dry and rub with salt and pepper. Spread with cream cheese. Spread apricots, apple cubes and chopped marjoram on top. Roll up meat firmly and tie up with kitchen string. Peel, wash and cut carrots into large pieces. Peel and quarter onions. Quarter 2 apples, cut out core, cut apples into coarse pieces. Tie the frying tube (approx. 40 cm long) on one side. Put the roast, apples and vegetables into the frying tube. Add vegetable stock and close the oven hose. Place in an ovenproof dish. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours.
- 3
Tie the frying tube (approx. 40 cm long) on one side. Put the roast, apples and vegetables into the frying tube. Add vegetable stock and close the oven hose. Place in an ovenproof dish. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. After 45 minutes of cooking time season honey with salt, pepper and paprika. Cut the roasting tube open lengthwise and brush the roast several times with honey. Garnish roast with remaining marjoram
Nutrition Facts
630 kcal
43 g
22 g
64 g
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