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Gefüllter Schweinebraten
Stuffed Pork Roast
with Tangy Fruit and Nut Dressing


Our German Recipe Cookbook

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Prep time: | Cook time: | Total time:1 hour | Yield: 5 servings , Serving size: 5 slices | Calories per serving: 482 gr |
Fat per serving: 25 gr | carbs per serving: 42 gr | protein per serving: 32 gr

I large Roasting Pan

1 Pork tenderloin oabout 1 lb. or you can use pork loin
2 large carrots , peeled and chopped in 1 inch chunks
2 stalks celery , sliced in 1 inch chunks
1 Leek, sliced and cut into1 inch chunks
1 quart chicken stock
1 cup wine or beer( optional)

1 orange or Tangerine
1 apple , preferable tart
1/2 cup chopped onion
1 tablespoon fresh chopped rosemary
1/2 cup dried cherries
1/2 cup chopped walnuts
2 tablespoons butter (may use veg oil)
1 egg beaten
1/2 cup bread plain bread crumbs

2 tablespoons flour
salt or chicken bouillon


Hand Held Immersion Blenders


Start by taking a pork tenderloin and slice it like your were cutting reverse a cinnamon roll in reverse.

Just keep cutting as if there was an imaginary Spiral so you end up with a flat rectangle of sorts.


Put the meat between 2 plastic storage bags cut and opened up. Put the meat between 2 plastic storage bags cut and opened up. Double layer plastic wrap will work also.

Pound the meat so it is about 1/ 4 inch thick You will need about
10 to 12 inches of rolling room. If the width isn't that wide turn the meat 90 degrees so that it won't be as long but you will have plenty of room

This procedure you can do a day ahead of time, or you can do this
while the dressing is cooling.

Chop the orange into small chunks and pulse in a food processor until finely diced.

Diced the apples into a 1/4 inch dice.


Dice the walnuts or what ever nut you choose to a small dice.
You can also use a food processor and do short pulses till you get nice small chunks that will blend well with the dressing.

Add the apples, orange, onions, dried cherries, and rosemary into a pan with the butter or veg oil and cook for 3 to 4 minutes until the fruit is a little softened. Pull the pan off and cool for 10 min then stir in chopped nuts, bread crumbs and beaten eggs.

Let the dressing cool completely. prepare the pork now. to hasten the cooling of the dressing spread it out onto a plate or pan. This is just one example of a fruit stuffing for pork. Prune and apricot are very popular in Germany for stuffing a pork roast. You could substitute them for the fruit in this dressing.

Pre Heat Oven to 325 degrees
Spread the dressing onto the rolled roast but leave room at the edges. Otherwise it will just squeeze out when you roll it.

Begin rolling the roast by lifting up the plastic and rolling like you would a cinnamon roll. Keep the roll as tight as you can

The plastic nicely keeps the whole roast in tact.

Put the chopped veggies on the bottom if the roasting pan and making a bed for the roast to lay on.
Add 2 cups chicken stock, and 1 cup of wine or beer and cover with lid or foil.

Roast for 1 hour at 325 degrees. The Roast should have an internal temperature of 165 degrees. Let rest for a bit and then remove roast from pan and add more stock to the pan.

Puree the vegetables with 2 tablespoons flour and bring to a simmer in a sauce pan.
Add salt or chicken bouillon and pepper to taste and thin or thicken to a nice texture.

Make a bed of sauce and slice the roast into 1-1/2 inch slices



Product Links and more Recipes


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Last updated March 15, 2015