Pork roll roast with chestnut and cream cheese filling

Ingredients for 6 servings:

• 1.2 kg pork roast from the back
• 150 g chestnuts, cooked
• 250 g herb cream cheese
• 3 gherkins
• 6 garlic cloves
• Lemon pepper, alternatively lemon juice and black pepper
• 100 ml brandy
• 200 ml coconut milk
• 1 tbsp, heaped peanut butter
• 1 tbsp, heaped marjoram
• 1 pinch of cinnamon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

somewhat complex

Cut the pork loin open with two precise cuts to create a giant, flat schnitzel (instructions can be found on YouTube). Salt one side of the meat and spread with 3/4 of the cream cheese. Finely chop the chestnuts, cucumber, and garlic cloves, season with lemon pepper (or a little lemon juice and pepper), and spread evenly over the meat. Roll up and tie with kitchen string. Briefly sear on all sides in oil in a roasting pan, then cover and cook in the oven at 140°C until the internal temperature reaches 60°C, about 90 minutes. Turn the meat over twice during cooking to prevent the outside from drying out. When the roast is cooked, remove it from the oven, wrap it in aluminum foil, and let it rest. For the gravy, place the roasting pan on the stovetop and bring the gravy to a boil with the brandy, the remaining cream cheese, the coconut milk, plenty of marjoram, a pinch of cinnamon, and the peanut butter. Thicken if necessary. I served it with steamed Brussels sprouts and mashed potatoes.