Rolled Pork Loin Roast with Chestnuts and Dried Fruits
A show-stopping rolled pork loin roast, butterflied by the butcher and stuffed with a rich mixture of chestnuts and dried fruits. This impressive dish is slow-cooked and finished with a velvety red wine sauce.
- Prep1h
- Cook2h 10m
- Total3h 10m
- DifficultyMedium
- Servings8
This impressive rolled pork loin roast is a true centerpiece for any special occasion. The butcher prepares the meat by butterflying it, creating the perfect canvas for a flavorful stuffing.
The filling combines the earthy sweetness of chestnuts with the chewy texture of dried fruits, all brought together with aromatic herbs and spices. Slow-cooked to perfection, the roast becomes incredibly tender and juicy, complemented by a rich, deeply flavored red wine reduction sauce.
Ingredients
For the Filling
For the Sauce
Converted amounts are rounded.
Method
- In a saucepan, simmer the red wine and Mavrodaphne with the juniper berries over low heat for about 30 minutes, until reduced to approximately 350 ml.
- Strain the wine reduction and set aside.
- In another pot over high heat, sauté the onions and bacon in olive oil for 5 minutes.
- Cover the pot, reduce heat to low, and simmer for 30 minutes until the onions are very soft and caramelized. Stir occasionally and add a tablespoon of water if it starts sticking.
- Increase heat to medium-high, add the soaked dried fruits (including their soaking water) and stir to combine.
- Cook until most of the liquid has evaporated, leaving a moist but not watery mixture. Transfer to a bowl and let it cool completely.
- Preheat oven to 350°F.
- Lay the butterflied pork loin flat on a cutting board and season generously with salt and pepper.
- Spread the cooled filling evenly over the meat, leaving a 4 cm border along the edges.
- Roll the meat up tightly into a log shape and secure it firmly with kitchen twine at close intervals.
- In a small bowl, mix the 30ml olive oil with the chopped herbs and za'atar. Rub this mixture all over the outside of the pork roll.
- Place the rolled roast in a baking dish that fits snugly. Roast for 1.5 hours for a rosy, juicy interior, or longer for well-done meat. Cover with aluminum foil if it starts to brown too quickly.
- Remove the roast from the oven, transfer it to a platter, and cover loosely with parchment paper and foil. Let it rest for 20 minutes.
- Pour the chicken stock into the baking dish used for the roast. Place the dish on the stovetop over medium-high heat.
- Once the liquid is hot, scrape the bottom of the dish with a wooden spoon to deglaze, incorporating any browned bits into the stock. Let it simmer for 5 minutes.
- Strain the pan drippings through a fine-mesh sieve into a blender. Add the cooked carrots and the reserved wine reduction. Blend until completely smooth and velvety.
- Transfer the sauce to a small saucepan and bring to a gentle simmer for a minute or two. Adjust seasoning with salt, pepper, a squeeze of lemon juice for acidity, or a touch of honey for sweetness, if desired.
- Remove the kitchen twine from the rested roast and slice it into thick portions.
- Serve the pork loin slices with the warm sauce and small potatoes that have been steamed and then pan-fried until golden.
💡 Tips
- For easier rolling and slicing, ensure the meat is well-chilled before preparing and cooking.
- The sauce can be made ahead and reheated gently before serving.
Inspired by a recipe from Γαστρονόμος