Filled Pork Roast

Pork Roast filled with fruits and Port Sauce.
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Specifications

Prep Time 1 hour
Category Side Dish
Grill Used Other
Cook Time 1 hour
Meat Pork

Ingredients

For Stuffing
- 1/4 lb California dried apricots, cut into 1/2-inch pieces
- 1/4 lb pitted prunes, cut into 1/2-inch pieces
- 2/3 cup ruby Port
- 1 medium onion, finely chopped
- 1 small shallot, finely chopped
- 3/4 stick unsalted butter
- 1 tart apple (Granny Smith), peeled, cut into 1/2" pieces

For Roast
- 1 (6 lb) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
- 9-10 bacon slices

For Port Sauce
- 1/2 cup ruby Port
- 1 small shallot, finely chopped
- 1 1/2 cups water, divided
- 2 teaspoons arrowroot

Instructions

For the filling simmer the apricots and plums in port 5 minutes in a small sauce pan with lid. Then remove from heat and let mixture stand 10 minutes.
Fry the onion and shallot in 4 to 5 minutes in butter in a skillet over medium heat. Add the apple and as needed salt and pepper and fry for about 5 minutes until the apple is soft. Stir in the apricot/plum mixture through and let the filling cool off.
Preheat the smoker barbecue for indirect grilling and to a constant temperature of about 340F.
Spread the slices of veal, put the filling on top and gently roll it into a rouladen. (Save some of the stuffing for the sauce.) Add the bacon to the rouladen and tie with butcher's twine all around.
Place the roast on the BBQ grill, over a drip pan filled with apple juice and put a piece of apple smoke wood on the briquettes.
Grill the roast cooked in over one hour to a core temperature of 150 F. Place the roast in an aluminum tray, cover loosely with aluminum foil and let roast rest 15 minutes before cutting it.
Fry bacon in the sauce. Remove the bacon and cook the shallot in the fat until soft. Add the port and the remainder of the filling and half cup water and bring to a boil. Dissolve the cornstarch in the half cup water and add to the sauce. Stir well and let simmer 5 minutes more. Season to taste with salt and pepper.


Submitted By: Stephan, Haarlem, AK, Netherlands
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