Stuffed Roast Pork

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Stuffed Roast Pork
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
6
For the pork roast
1 ½ kilograms
roasted pork roulade (From the hip) (approximately 3 pounds)
3
1 bunch
3 tablespoons
ground almonds
50 grams
grated Mountain cheese (such as Gruyere) (approximately 2 ounces)
3
8
Lemons (Juice)
5 tablespoons
2 tablespoons
liter
Beef broth from the can (approximately 1/2 cup)
200 milliliters
Dark Beer (approximately 7 ounces)
1 cup
For the red cabbage
1 kilogram
Red cabbage (approximately 2 pounds)
1
1
1 tablespoon
200 milliliters
dry Red wine (approximately 7 ounces)
2 tablespoons
1
4
½
freshly ground Pepper
For the potatoes
4

Preparation steps

1.

For the pork roast: Flatten, rub with salt and pepper.

2.

Peel garlic and chop finely. Rinse herbs and shake dry. Finely chop the leaves.

3.

Mix garlic, almonds, herbs, cheese, lemon juice and olive oil into a paste. Rub past over meat, leaving one side of the edge free. Roll the roast and tie with kitchen string.

4.

Heat butter in a roasting pan. Add the meat and sear on all sides.

5.

Pour broth over meat with broth and cook in the oven at 200°C (approximately 400°F) for about 1 5 hours, basting with beer several times. 

6.

For the red cabbage: Rinse the cabbage, remove outer leaves, cut into quarters lengthwise, cut out the stalk and slice the cabbage into 1 cm (approximately 1/2 inch) wide strips.

7.

Rinse apples, core and cut into slices. Peel the shallot and chop finely.

8.

Heat oil in a large pot, saute the shallots until soft, add cabbage and apple and saute for about 4 minutes, stirring. Add 100 ml (approximately 4 ounces) of water and red wine vinegar, then add spices, salt and pepper. Mix well, cover and cook about 30 minutes.

9.

For the potatoes: Peel the potatoes, cut into equal pieces and boil in salted water for about 20 minutes, or until tender.

10.

Remove kitchen string from the roast and cut into slices. Stir sour cream into juices from roast to make a sauce. Serve slices of roast meat with potatoes and cabbage. Garnish with parsley if desired.