Pampas Pork Roll with Whole Grain Mustard, Sautéed Apple, and Rustic Sweet Potato Mash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Boil the sweet potatoes in a pot of water with half of the salt for 18 to 20 minutes, until very tender. Drain well.

3. 3

   While the sweet potatoes cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the green apple and half of the chopped garlic, and sauté for 3 to 4 minutes more until the onion is soft and the apple is just tender. Remove from the heat and mix with the parsley and thyme.

4. 4

   Open the pork shoulder on a board. Season both sides with the remaining salt, black pepper, and 1 tablespoon of whole grain mustard. Spread the onion and apple filling over the meat, leaving a 2 cm / 3/4 inch border.

5. 5

   Roll the pork tightly and tie it with kitchen twine at regular intervals. Rub the outside with 1 tablespoon olive oil and the remaining chopped garlic.

6. 6

   Place the roll in a roasting dish. Roast for 20 minutes at 200 °C / 400 °F. Then lower the temperature to 180 °C / 350 °F and cook for 35 to 40 minutes more, until golden and fully cooked.

7. 7

   Remove the dish from the oven and transfer the roll to a board to rest for 10 minutes, loosely covered.

8. 8

   While the meat rests, place the roasting dish over medium heat. Add the white wine and scrape the bottom with a spoon to release the browned bits. Add the hot broth and the remaining whole grain mustard, and cook for 4 to 5 minutes until slightly reduced.

9. 9

   Mash the hot sweet potatoes with the butter, hot milk, nutmeg, and 1 tablespoon olive oil to make a rustic mash. Adjust salt and pepper if needed.

10. 10

    Cut and remove the kitchen twine. Slice the roll into thick pieces. Serve over the sweet potato mash and spoon the mustard pan sauce over the top.