Tyrolean roast

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Tyrolean roast is another of the recipes that I tried after my recent stay in Trentino. As you know, I love to travel and discover new tastes and flavors: I had already tried the pork loin with both apples and plums, but I must say that this new recipe, with plums, apples and apricots, I like even more! The set of dried fruit, combined with the flavor of speck and the crunchy note given by the walnuts gives life to a mix of flavors and textures intense and delicate at the same time, making this dish truly unique: in short, you must absolutely try it and tell me what to do with it think! Today, as a second Sunday dish, this autumn-flavored roast seems perfect to me, try the recipe and then tell me what you think: *

  • Doses for 6 people:
  • 1 kg of pork loin in 1 single slice
  • 100 gr of speck
  • 2 apples
  • 50 gr of dried apricots
  • 50 gr of prunes
  • 20 gr of walnuts
  • 1 glass of white wine
  • extravirgin olive oil
  • salt
  • pepper
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 1 hour
  • total: 1 hour and 20 min

Method

How to make Tyrolean roast

Clean the apples and cut them into thin slices (I used 3 because my apples were very small).

Open the book roast pork, salt and pepeta, then cover the surface with the slices of speck, leaving a couple of cm free along the edges.
Cover the speck with the apple slices, then add the prunes, apricots and coarsely chopped walnuts.

At this point roll the roast on itself to close it, taking care not to let the filling out, then seal it by tying it with kitchen string.

Put the roast in a pan with a drizzle of oil and brown it for a few minutes, continuing to turn it, so as to seal the juices inside making a nice golden crust small all around.
Then transfer everything to an ovenproof dish, add the wine and cook for about 1 hour, turning it from time to time, in a preheated convection oven at 200 ° C. If you have a meat thermometer, check that the center of the artist reaches about 80 ° C.

The Tyrolean roast is ready: let it rest for 15-20 minutes before slicing and serving it.

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