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🍽️ Juicy Pork Roast with Chestnut Filling

725 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork roll roast (prepared by the butcher, with a pocket,)
• salt
• pepper from the mill
• 3 tsp mustard
• 2 garlic cloves
• 75 ml olive oil
• 300 g sweet chestnut (from the jar)
• 175 g cranberries
• 1 egg yolk
• 4 tbsp breadcrumbs
• freshly grated nutmeg
• 1 tsp thyme
• 0.5 tsp marjoram
• 4 tbsp ghee
• 3 onions
• 600 ml meat stock (from the jar)
• 3 carrots
• 2 parsnips
• 12 peppercorns
• 1 tsp paprika powder (sweet, substitute white 2. sauce powder for roast sauce)
• 0.5 bunch fresh marjoram (to stir in and boil up)
• 1 bunch parsley
• salt
• pepper from the mill

Instructions

1. 1. Season the inside of the meat with salt and pepper.
2. 2. Spread the meat thinly with mustard.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Puree the garlic with a pinch of salt, half of the chestnuts, and the olive oil until smooth.
5. 5. Finely chop the remaining chestnuts and the cranberries.
6. 6. Stir the chopped chestnuts and cranberries into the garlic puree along with the egg yolk and breadcrumbs.
7. 7. Season the filling with nutmeg, thyme, marjoram, salt, and pepper.
8. 8. Spread the filling evenly over the meat.
9. 9. Close the opening securely.
10. 10. Tie the package with kitchen twine.
11. 11. Form small balls from the remaining filling mixture.
12. 12. Place the filling balls on the tray.
13. 13. Remove the kitchen twine from the roast.
14. 14. Slice the meat into even pieces.
15. 15. Serve the roast slices alongside diced roast potatoes.
16. 16. Add a vegetable mix of broccoli, carrots, and orange.

Nutrition per serving

• kcal: 725
• Protein: 38 g · Fett/Fat: 37 g · Carbs: 60 g