Stuffed Pork Roast

Ingredients

• 1.5 kg pork loin roast (from the hip)
• Salt
• Pepper
• 3 Garlic cloves
• 1 bunch Basil
• 3 tbsp ground almond kernels
• 50 g grated Bergkäse cheese
• 3 rosemary sprigs
• 4 oregano sprigs
• 4 thyme sprigs
• 8 sage leaves
• Lemon juice
• 5 tbsp olive oil
• 2 tbsp clarified butter
• 0.125 l meat broth (from the jar)
• 200 ml dark beer
• 1 cup sour cream
• 1 kg red cabbage
• 1 Shallot
• 1 Boskop apple
• 1 tbsp Sunflower oil
• 200 ml dry red wine
• 2 tbsp Red wine vinegar
• 1 bay leaf
• 4 cloves
• 0.5 cinnamon stick
• Salt
• pepper (ground)
• 4 firm potatoes
• parsley

Instructions

1. 1.

   Lay the pork roast flat and lightly pound it, then rub with salt and pepper.

2. 2.

   Peel and finely chop the garlic. Wash the herbs, shake dry, and finely chop the leaves.

3. 3.

   Mix garlic, almonds, herbs, cheese, lemon juice, and olive oil into a paste; spread the paste over the meat, leaving one side free of paste. Roll the roast and tie it with kitchen twine.

4. 4.

   Heat clarified butter in a roasting pan, add the pork, and sear all sides sharply.

5. 5.

   Pour broth over the meat and bake at 200°C for about 1.5 hours, basting with beer every now and then.

6. 6.

   For the red cabbage, wash the cabbage, remove outer leaves, quarter lengthwise, cut the stem out, and slice the cabbage into ~1 cm strips.

7. 7.

   Wash the apple, quarter it, remove core, and cut into wedges. Peel and finely dice the shallot.

8. 8.

   Heat oil in a wide pot, sauté shallots until translucent, add cabbage and apple, cook for about 4 minutes while stirring, then pour in red wine with 100 ml water and vinegar, add spices, salt, pepper, mix well, cover, and simmer for ~30 minutes.

9. 9.

   Peel potatoes, cut into equal cubes, boil in plenty of salted water for about 20 minutes until tender.

10. 10.

    Remove twine from roast, slice it, stir sour cream into the sauce, taste, then plate slices with potatoes and cabbage, garnish with parsley.