Pork round stuffed with apple and walnuts

For 6 € 2.6 /pers. 288 kcal/100g

How to make pork round stuffed with apple and walnuts .

With a recipe like this for pork round stuffed with apple you always turn out well and for little money . It is a very attractive, economical and attractive dish , perfect for this Christmas , celebrations and parties with friends or family. In addition, it is relatively easy and quite quick to prepare , most of the time required for its preparation is taken by the oven.

We have used a whole piece of pork loin and opened it ourselves. Perhaps this is the most complicated part of the recipe, although you already know that the roast pork on the blog is a little easier. If you do not feel capable of doing so, ask your butcher shop to open it for you and you will save yourself this step.

Make sure you have the filling ready and tempered before rolling the meat. You can follow all the advice we have in the special stuffings and farces for stuffing meats . This will make the task easier. You can vary it to taste, but we love the mixture of apple, onion, rosemary, honey and nuts. It is very juicy and the sweet touch goes perfectly with the pork.

If you want to succeed with your guests, do not hesitate to prepare this pork round stuffed with apple and walnuts. Accompany it with various vegetables , salads , rice or the garnish you prefer. Keep the sauce in mind when choosing so that you find the perfect combination that everyone remembers.

Preparation of the roast filling. Apple and walnuts

1. Peel the apples, remove the seeds and cut the flesh into small cubes of approximately 1 centimeter. We peel the onion and chop it finely.
2. Heat a little extra virgin olive oil in a frying pan and sauté the apple along with the onion for about 10 minutes. Meanwhile, chop the walnuts and the rest of the dried fruits, if using more than one variety. We also chop one of the rosemary branches.
3. When the apple and onion are tender, add the chopped walnuts along with half of the honey and chopped rosemary. Sauté for another 10 minutes or until the mixture is slightly caramelized. Then season with salt and pepper and remove from the heat, letting it cool before using to fill.

Before baking. Preparation of meat and its filling

1. With a sharp knife, open the pork loin lengthwise, in the shape of a book. We spread it on the work table and season with salt and pepper to taste. We place the apple filling along one of the sides of the meat and roll it over itself, making sure that the filling is centered and distributed evenly throughout the piece.
2. With twine thread we tie the piece of loin, that is, we tie it lengthwise and widthwise so that it does not open during cooking in the oven nor does the filling come out. We can also use butcher’s mesh.
3. Heat a little extra virgin olive oil in a frying pan and, over high heat, brown the meat roll on all sides.

Baking and final presentation of the stuffed pork

1. We place the meat in a baking dish and add the cider, the rest of the rosemary branches and the juice of half a lemon. Season with salt and pepper again and cover with the butter, cut into cubes or blobs.
2. We place the dish in the oven, preheated to 180°C with heat up and down, and roast for 45 minutes. After the time has passed, we remove the dish from the oven and remove the bridle thread or butcher’s mesh.
3. Strain the liquid and heat it in a pan, along with the rest of the honey and fine corn flour. We stir until it thickens and we obtain a sauce.
4. We serve the meat cut into slices with the sauce to cover it and, if we have leftover filling, we also bring it to the table.

Follow all the steps of this recipe for pork round stuffed with apple and walnuts in the album.

Tips for a perfect round

• Be careful with the oven temperature , although it may seem low, it is not advisable to raise it so that the piece of meat does not end up dry. If you want to protect it from direct heat, you can cover the pan with a sheet of aluminum foil.
• An alternative to roasting in the oven is steaming the round . To do this, instead of bridging the piece, wrap it in plastic wrap and place it in a steamer. The cooking time is the same. Of course, you will have to make the sauce separately.
• For cooking, choose authentic Asturian cider (better than carbonated varieties) which provides a smooth, fruity aroma to meats. If you don’t have it on hand, you can substitute it with dry white wine.
• For a more flavorful sauce, you can use half cider (or white wine) and half meat broth.
• The filling can be brightened with a handful of raisins, dried apricots, dried plums, pine nuts, bacon or ham and try seasoning with other herbs or spices (herbs de Provence, thyme, garlic powder, etc.).