Roast pork stuffed with apples and plums
Roast pork filled with apples and plums not only tastes good, it is an absolute feast for the eyes, too.
- Preparation time: 02:00 h.
- Persons: 6
- 1 kg pork for roasting (loin)
- 250 g plums
- 250 g slightly sour apples (Elstar)
- 2 tbsps breadcrumbs
- 1 tbsp mustard
- 3 tbsps oil
- 1 onion
- 250 ml meat stock
- 1 tbsp potato flour
- 4 tbsps milk
- salt and pepper
Cut a pocket in the meat and season the inside with salt and pepper. Wash and stone the plums, then cut into chunks. Peel and core the apples, then cut each one into eight segments. Combine the plums and apples with the breadcrumbs. Season with salt and pepper. Now stuff everything into the meat pocket. Sew up the pocket with cooking thread. Brush the meat with mustard and then sauté slowly in a frying pan with hot oil and the onion chunks. Pour over the meat stock and then braise in the oven at 180 °C for approx. 1½ hours. Turn the meat several times and baste with its own juice. Finally, combine the potato flour, stirred into cold milk, with the meat juices. Serve with mashed potato or potato croquettes.
A special tip:The meat roasting process works better in a steamer than in a traditional oven. Wine recommendation: South Tyrolean Pinot Noir
Source (German brochure): 30 Lieblingsgerichte aus Südtirol (Autonome Provinz Bozen)