Christmas Pork Roll with Apple, Sage and Chestnut Stuffing in Creamy Mustard Cider Sauce

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Pat the pork loin dry with paper towels and season it on both sides with 6 g of salt, 3 g of black pepper, and 1 tablespoon of Dijon mustard.

2. 2

   In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion and celery and cook for 5 minutes until softened.

3. 3

   Add the apple, chestnuts, sage, thyme, and 2 chopped garlic cloves. Cook for 3 more minutes, stirring often.

4. 4

   Stir in the breadcrumbs and 60 ml of apple cider. Mix until the filling is moist but not wet. Season with the remaining 4 g salt and remaining 1 g pepper. Remove from the heat and let it cool slightly for 5 minutes.

5. 5

   Lay the butterflied pork loin flat on a board. Spread the filling evenly over it, leaving a 2 cm border. Roll the pork up tightly from the long side and tie it with kitchen twine at regular intervals.

6. 6

   Heat the remaining 1 tablespoon olive oil in an oven-safe skillet or casserole. Brown the pork roll on all sides for 6 to 8 minutes. Add the remaining garlic clove around the roll.

7. 7

   Pour in 240 ml of apple cider and the chicken stock. Transfer to the oven and roast for 35 to 40 minutes at 350 °F / 180 °C, or until the center of the pork is fully cooked. Move the roll to a board, cover loosely, and rest for 10 minutes.

8. 8

   While the pork rests, place the skillet over medium heat. Mix the flour with 2 tablespoons of the heavy cream to make a smooth paste. Add it to the pan along with the remaining cream and the remaining tablespoon of Dijon mustard.

9. 9

   Cook the sauce for 4 to 5 minutes, stirring, until slightly thickened. Taste and adjust with the rest of the black pepper if desired.

10. 10

    Remove the kitchen twine, slice the pork roll thickly, and serve with the creamy cider mustard sauce spooned over the top.