stuffed roast pork
Now that the holidays are approaching, I always look for delicious but easy-to-prepare dishes that I can have ready before the most important days because those of us who cook at home should also be able to enjoy the holidays, don't you think?
You can prepare this stuffed roast pork the day before or that morning and it will still be juicy. As a side dish I suggest some sautéed apples that will go very well with the rich flavor of the roast.
Ingredients
- 1.5 kilo of pork ham open in skirt to fill
- salt and pepper
- 10 prunes
- 10 dried apricots
- 2 apples
- 10 slices of bacon
- 1 apple
- 250 ml of red wine
Preparation
- Ask the butcher to clean the piece of ham for us, removing the fat and opening the meat in skirt or book to be able to fill it.
- Peel and slice an apple. In a skillet efficient, put a little butter and brown the apple over medium-low heat until very tender. With the help of a fork or a blender, beat well until you get a fine puree. If it is too liquid, return it to the pan until it thickens a bit (this will make the water evaporate and thicken enough). Let cool.
- Season with salt and pepper on both sides and leave the prettiest side upside down (it will be the one you see once we fill the stuffed meat).
- Start by covering all the meat with a few slices of bacon. Then put a little applesauce on top of the bacon.
- On one side of the meat, place a string of plums. Now we are going to roll the meat. Turn the meat over and then place the dried apricots in a row. Continue rolling the meat making sure it is tight.
- When we have finished we will help ourselves with the tips to close the package on the sides. With the help of bridging thread, tie the meat so that the package is well closed.
- heat the oven plate Efficient with plenty of olive oil. When the oil is hot, brown the meat on all sides. Once well browned, add the wine and bring to a boil.
- Remove from heat and cover with aluminum foil. Bake at 200ºC for 25 minutes. Remove foil and continue baking for 5 more minutes.
- Let it rest for at least a couple of hours before removing the strings and cutting it. Cut wheels at least 1 and a half cm. Serve with roasted apples and French onions and with the wine sauce on the side.
Photography and recipe by Loleta .
