Roast Pork Roll with Almond and Raisins Filling
Ingredients
- Ingredients
- 1 kilogram roasted pork roulade (ready to cook, without rind)
- 2 slices Toast
- 50 grams ham
- 50 grams raisins
- 50 grams dried Apricot
- 4 centiliters Apricot liqueur
- 50 grams almonds
- 1 egg
- 1 tsp freshly chopped rosemary
- salt
- freshly ground peppers
- 2 Tbsps sunflower oil
- 2 onions
- 2 carrots
- 200 grams Celery root
- 400 milliliters Beef broth
- 1 bay leaf
- ½ Cinnamon stick
- 1 tsp ground paprika
- 2 Tbsps Crème fraiche
- For garnishing
- rosemary
- lingonberry
Preparation steps
Rinse pork roll, pat dry and arrange on a work surface. Cut bread and ham into large cubes. Rinse raisins and apricots and soak in hot liqueur. Chop coarsely and combine with bread, ham, almonds, egg and rosemary, season with salt and pepper. Season pork on the inside with salt and pepper, spread filling on top. Roll up and tie with a kitchen string. Season with salt and pepper. Heat oil in a roasting pan and sear pork roll on all sides. Remove from pan.
Peel onions, carrots and celery, chop coarsely and saute in the roasting pan. Return meat and deglaze pan with a little broth. Add bay leaf and cinnamon. Bake in preheated oven at 180°C (approximately 350°F) for about 60-70 minutes. Baste meat occasionally, add more broth if needed. Finally, season meat with pepper and remove from pan. Remove kitchen string and wrap in aluminum foil, let stand for a few minutes. Strain sauce through a sieve, simmer until desired consistency is achieved. Add crème fraîche and season with salt and pepper. Cut meat into slices and arrange on plates. Garnish with rosemary and cranberry, place sauce in a sauceboat and serve.
