Impressive dinner meal combining tender pork roast with apple-cranberry stuffing.
for the roll:
- 3 lb / 1.4 kg pork sirloin
- 1 small onion
- 1 Granny Smith apple
- 2 tbsp olive oil
- 1 oz / 30 g dried cranberries
- 1½ cup apple juice
- 2 slices wholemeal bread
- 1 oz / 30 g walnuts
- 2 tbsp honey
- spring of fresh rosemary
- 2 tbsp butter
for the sauce:
- 1 cup apple juice
- 2½ tbsp corn starch
- 1 tbsp lemon juice
- 2 tbsp butter
- Preheat oven to 400° F / 200° C. Butterfly the sirloin: lay it on the chopping board and cut it in half horizontally almost all the way to the end. Unfold the meat and butterfly it again, starting from the center, making a thin ½ ” / 1.2 cm layer.
- Peel and dice onion and apples. Cook them in 1 tbsp olive oil over medium-high heat for 5 mins. Add cranberries, ½ cup apple juice, and cook for another 5 mins. Meanwhile cut bread to croutons and toast it. Chop walnuts and toast them too. Add croutons, walnuts, honey, chopped rosemary, salt and pepper to the apples. Stir and let cool.
- Season the butterflied meat and spread the filling on top in an even layer. Roll the meat and tie tight with a kitchen twine. Brush the roll with remaining olive oil.
- Transfer the roll into a deep rectangular dish and add remaining cup of apple juice. Roast in the oven for 1 hour, basting the roll with pan juices and adding bits of butter on top 3-4 times. Take it out of the pan and wrap in aluminium foil for 15 mins.
- Make the sauce: combine pan juices and apple juice. Stir the starch in a little bit of the liquid and combine everything in a pot. Put it over medium heat for 5-10 mins to thicken, stirring constantly. Season with salt, pepper and lemon juice. Take off the heat and add the butter, stir until completely melted.
- Take roll out of the foil, remove kitchen twine and slice. Serve with the sauce and wild rice.
