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Tyrolean Roast Recipe of of 10-03-2019
L'Tyrolean roast is another of the recipes I experimented with 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 combination of dried fruit, combined with the sapidity of speck and the crunchy note given by the walnuts gives life to a mix of flavors and textures that is intense and delicate at the same time, making this dish truly unique: in short, you absolutely must try it and tell me what it is. think! Today, as a main Sunday dish, this autumn-flavored roast seems perfect to me, try the recipe and then tell me what you think: *
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 roast pork like a book, add salt and pepper, 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, being careful not to let the filling come 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, in order to seal the juices inside by creating a nice golden crust all around.
Then transfer everything into a baking 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 arista is around 80 ° C.
The Tyrolean roast is ready: let it rest for 15-20 minutes before slicing and serving.