Stuffed pork roulade from the oven

Name: stuffed pork roulade from the oven
Cook time: 75 min
Total time: 140 min
Yield: 6
Ingredients: 1 Red onion; 7 el traditional olive oil; 1 fresh sage leaf; el pine nuts; 1 el white raisins; 50 ml Red wine; 50 g bread crumb; 750 g Pork roast; 4 twig sprig of rosemary; 2 el fennel seed; 8 g fresh thyme; 3 toe garlic; 1 dried laurel leaves; 200 ml Apple juice; 50 ml balsamic vinegar

Jamie Oliver, stuffed pork roulade with red onion, pine nuts, red wine, bread crumbs, rosemary, fennel seed, thyme, garlic, laurel leaves, apple juice and balsamic vinegar

Ingredients

Kitchen Stuff

1 roasting pan
1 mortar

Directions

Chop the onion finely.
Put a dash of olive oil in the pan, followed by the onion and a pinch of pepper and salt.
Put the lid on the pan, turn down the heat and bake for 10 minutes, or until the onion is soft and glassy but not brown. Scoop occasionally.
Chop the sage leaves coarsely and add them together with the pine nuts in the pan. Leave the lid off the pan and fry until golden brown. Scoop occasionally.
Add the raisins and a minute later the wine. Let the wine evaporate almost completely.
Then stir in the bread crumb. Season with salt and pepper.
Remove the pan from the heat and allow to cool. Once the pan has cooled, preheat the oven to 190 ºC.
Cut and remove the string from the pig drawer.
Cut the roulade and fill with the mixture from the pan.
Push the roulade closed and secure it with rope. Put the sprigs of rosemary in a roasting pan and place the meat on top of it.
Put the remaining rosemary, fennel seed, thyme (only the leaves), garlic, torn laurel and olive oil in a mortar and grind them to a rub.
Rub the mixture together with a dash of olive oil over the meat.
Fry the pork roulade for about 50 minutes in the oven, or until the meat is crispy from the outside and cooked inside, and the filling is hot.
Meanwhile, mix all glace ingredients (apple juice, balsamic vinegar, pressed garlic and olive oil) with a pinch of pepper and salt in a small pan.
Bring the mixture to a boil and allow to reduce to a syrup. Pour the syrup 15 minutes before the end of the baking time over the meat.
Remove the roasting pan from the oven and let the meat rest for 15 minutes.
Cut the meat into thin slices and serve.

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Nutrition

270Calories

Sodium35% DV845mg

Fat18% DV12g

Protein50% DV25g

Carbs4% DV13g

Fiber4% DV1g

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