Stuffed roast pork (Plommonspäckat fläskkarré)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Drill a tunnel (approx. 3 cm Ø) in the middle of the meat with a sharp long knife or a sharpening steel. Peel, quarter, core and dice apples. Stuff apples and plums alternately into the meat tunnel with the help of a wooden spoon handle. Put the remaining fruit aside. Heat oil and butter in a roasting pan.

2. 2

   Fry the meat in it all around for about 10 minutes. Season with salt and pepper. Peel onions, dice roughly, add to meat and fry for about 5 minutes. Deglaze with 1⁄2 litres of water, bring to the boil. Stir in broth and porcini and braise covered for about 1 hour. Take out the meat and put it on a baking tray. Spread the remaining fruit around the meat. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 15 minutes. Pour the braising stock through a sieve into a pot. Add port wine. Bring everything to the boil and let it boil down at high heat for about 5 minutes. Add cream, bring to the boil again.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 15 minutes. Pour the braising stock through a sieve into a pot. Add port wine. Bring everything to the boil and let it boil down at high heat for about 5 minutes. Add cream, bring to the boil again. Season sauce with salt and pepper. Serve everything. Serve with parsley potatoes and a spiced red cabbage

4. 4

   With 6 people:

Nutrition Facts

KCAL
490 kcal

CARBS
23 g

FATS
21 g

PROTEINS
46 g