Stuffed Pork Roast with Apple Compote and Mashed Sweet Potatoes

Preheat oven to 180°C (approximately 350°F).

For the roast filling, soak apple rings and cranberries in 100 ml (approximately 1/2 cup) apple juice. Rinse and trim celery and cut into cubes. Peel onion, chop finely and sauté in 1 tablespoon butter until translucent. Add celery to onion, sauté briefly, remove from heat and let cool. Drain apple ring mixture and mix with onion mixture. Gently roast nuts in a dry skillet, allow to cool and chop.

For the roast, cut pork loin lengthwise, fold open and flatten if necessary to 1.5 cm thick (approximately 1/2 inch thick). Spread mustard over pork and arrange apple ring mixture over pork, leaving a margin of 2 cm (approximately 3/4 inch) around the edges. Sprinkle nuts over pork. To form roast, roll up pork over filling and tie with kitchen twine. Sear roast quickly on all sides in an oven-proof pan.

Pour broth into pan with roast and bake about 45 minutes.

For the potatoes, scrub and peel sweet potatoes, cut into large pieces and boil 25-30 minutes in salted water.

For the apple compote, rinse, quarter and core apples. Cut apples into very small cubes and immediately mix with lemon juice.

Mix remaining apple juice, cinnamon and sugar in a saucepan. Mix cornstarch in cold water and stir into apple juice mixture to thicken. Stir apple cubes and mint into juice mixture, remove from heat and let compote cool.

Drain potatoes, press through a potato ricer and mix with milk and butter until smooth. Season potatoes with salt, pepper and nutmeg. Rinse scallion and cut into thin rings.