John Myers
Roast Pork with Pumpkin and Apple Filling
The perfect roast pork with pumpkin and apple filling recipe with a picture and simple step-by-step instructions.
- 600 g Roast pork from the leg
- 0,25 Hokkaido pumpkin meat
- 2 Apples
- 1 Small sprig of rosemary
- 1 teaspoon Cream
- 2 Fresh onions
- 2 je Bay leaves, allspice, juniper berries
- Garlic cloves
- Salt and pepper
- Vegetable seasoning
- Wash the meat, pat dry and cut a pocket into it with a sharp knife, sprinkle salt and pepper into the pocket.
- Core the apple, peel the pumpkin and scrape out the stones, dice both in small pieces. Peel and finely chop the onion and garlic. Let these ingredients sweat lightly in the pan, add the sprig of rosemary and refine with cream. Let simmer for 5 minutes over a low heat, then let cool.
- Now pour the mixture into the roast and close the bag with kitchen twine. Season the meat from the outside and fry on all sides in hot fat after half the roasting time Pour in and let the roast cook for 1 hour. When the meat is soft, remove the thread, cut into slices, pass the sauce through a sieve and serve with the meat.
- I also served cauliflower and dumplings
Facebook Comments