John Myers
Stuffed Roast Pork >>
The perfect stuffed roast pork >> recipe with a picture and simple step-by-step instructions.
- 4,5 Discs Whole grain toast
- 0,5 Lemon untreated
- 3 Garlic cloves
- 1 bunch Parsley
- 3 Spring onions
- 75 g Ground almonds
- 1 Egg yolk
- 5 tbsp Cold pressed olive oil
- Salt
- White milled pepper
- 1 kg Pork chops medium fat (mf) boneless
- 300 ml White wine dry
- Kitchen twine
- Cut the bread into cubes. Wash the lemon and then use a zest zest to slice off the zest or cut the peel very thinly and cut into small pieces. Also cut the zest into small pieces. Squeeze out the juice. Peel the garlic. Wash the parsley and pat dry. Clean the spring onions and cut into rings.
- Mix the bread cubes with the lemon zest, egg yolk, crushed garlic, spring onion, almonds, lemon juice and 3 tablespoons of olive oil. Season well with salt and pepper. Cut a pocket into the meat and press the filling in firmly. Then tie with kitchen twine or stick with wooden skewers or roulade needles.
- Preheat the oven to 180 ° C fan oven. Heat the rest of the oil in a roasting pan, rub the meat all over with salt and pepper and fry on all sides. Cook in the preheated oven for about 20 minutes. Then pour the wine and stew for another 40 minutes. Water more often with the resulting stock. Possibly to give more liquid.
- Take the roast out of the oven and wrap it in aluminum foil and let it rest for a while. Then remove the threads or skewers and cut into slices. Boil the stock with liquid and prepare a sauce with a little cream. We had bread dumplings and wild mushroom ragout (see my KB), then of course no sauce.
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