Christmas stuffed Roll Roast
Pane-Bistecca
A Christmas stuffed roll roast like this is a highlight on any Christmas table! Colorful and very tasty, it makes everyone’s teeth water!
I’ve stuffed it with red and green, because those are the Christmas colors. Red cranberries and green spinach, plus apples and bacon, and deglazed with a little cognac, really delicious!
You can prepare the roast very easily, store it in the fridge and then all you have to do is put it in the oven. Christmas can be very simple!
I’ve stuffed it with red and green, because those are the Christmas colors. Red cranberries and green spinach, plus apples and bacon, and deglazed with a little cognac, really delicious!
You can prepare the roast very easily, store it in the fridge and then all you have to do is put it in the oven. Christmas can be very simple!
Ingredients
1.5 kg pork loin in one piece
Rosemary
Thyme
Salt
Pepper
Paprika
Cumin
4 Slices of Bacon, chopped
1 Onion, chopped
4 Garlic cloves, chopped
2 Handful Spinach
4 tbsp Cognac
1 Apple, chopped
200 g Cranberrys, chopped
100 g cooked Chestnuts, chopped
2 tbsp Honey
2 tbsp Mustard
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
Dry Rub
Filling
Instructions
1
Step 1
Cut the piece of meat into a meat slab with a very sharp knife, i.e. slowly cut into the meat with the tip of the knife to a thickness of approx. 1.5 cm and roll the roast so that it remains in one piece when cutting.
2
Step 2
Then rub the meat inside and out with the dry rub.
3
Step 3
For the filling, mix the chopped cranberries with the chopped apple, chestnuts, honey and spices.
4
Step 4
Fry the bacon with the onion and garlic cloves until soft, then add the spinach. As soon as the spinach falls apart, deglaze with the cognac and reduce. Set aside and leave to cool, then mix with the other ingredients.
5
Step 5
Place strings or, like me, reusable roasting strings under the piece of meat.
6
Step 6
Pour the filling onto the roast and roll it up tightly, securing with the strings. Place in an ovenproof gratin dish and roast in the oven at 180 C degrees for 1 hour 15 minutes. The internal temperature should be at least 65 C degrees.
7
Step 7
Remove the roast from the oven, cover and leave to rest for 10 minutes. Then carefully remove the strings, cut into slices and serve.
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