Ingredients for 6 people
- 1 kilogram of pork loin (loosened chop)
- 50 grams of butter, melt
To fill:
- 250 grams of walnuts, chopped
- 150 grams of cranberries
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of rosemary, powder
- 3 pieces of apples
For the orange sauce to spread:
- 2 tablespoons mustard, medium hot
- 2 pieces of garlic clove
- 5 tablespoons of orange jam
- 2 tablespoons of orange juice
- 1 pinch of salt
- 1 pinch of pepper
1. Parry meat
First remove the skin and tendons from the pork loin, wash it, pat dry with kitchen paper and cut lengthways with a sharp knife so that a rectangle about 3 cm thick is created. Leave the last quarter whole.
2. Beat the meat
Now cover the meat with cling film and carefully pound it with a meat mallet.
3. Brush the meat
Then remove the cling film and brush the piece of meat with melted butter.
4. Place nuts, cranberries and spices on top
Now distribute the chopped walnuts and the washed cranberries on the meat and season with salt and pepper. Then sprinkle the rosemary powder on top.
5. Spread the apples on top
Peel and core the apples, cut into thin slices and place over the walnuts and cranberries.
6. Roll up the pork loin
Then place the remaining piece of meat on top of the filling and carefully roll up the loin.
7. Fixate
Then fix the stuffed pork loin with kitchen twine.
8. Brush with butter again
Preheat the oven to 170 degrees circulating air. Put the meat in a greased baking dish, brush with butter and put in the oven for 10 minutes.
9. Prepare the orange mustard sauce
In the meantime, peel the garlic and press it through a garlic press into a bowl. Add the mustard, orange jam and the orange juice and season with salt and pepper.
10. Brush the meat with the sauce
Then take the meat out of the oven and brush it with the sauce.
11. Cook the pork loin in the oven
Put the pork loin back in the preheated oven and fry for about 35 minutes until it is done.
12. Arrange and serve
Cut open the kitchen twine, remove it, then cut the pork loin into 0.5 cm thick slices and arrange on a plate with rosemary sprigs and apple wedges.
