Stuffed Pork with Cretan Graviera P.D.O. Matured, potatoes and dried fruits

  • 30
    Minutes
  • 120
    Minutes
  • 6
    Serves
  • 3
    Difficulty

Ingredients

For stuffed pork
1500 g pork neck (loose)
250 g Cretan Graviera P.D.O. Matured Kalogeraki
2 tablespoons of Dijon mustard
4-5 prunes dried
4 mushrooms
Freshly ground pepper
1 tablespoon of butter

For the companion
300 g. baby potatoes
2 onions
1 leek
1 clove of garlic
4-5 dried apricots
1 oranges
2 tablespoons of Dijon mustard
1 tablespoon of honey
250 ml. sweet cranberry or sweet wine
200 ml. beef broth
1 laurel leaf
3-4 whole grains of wheat
Fresh tarragon
Olive oil
Freshly ground pepper
Salt

Funky's Cook recipe: funky cook


 

Implementation

In loose papers spread the pork neck, add some salt the pepper and spread with mustard all over the surface.

Chop the mushrooms and cut the Matured Cretan Graviera P.D.O. Kalogeraki and the prunes into chunks. Then, spread successively across the surface of the meat.

Close tightly and wrap the roll with a special net.

Then wash the vegetables, cut onions to 4 and leek on washers.

In a saucepan, add a little olive oil and start charging the roll to a high heat.

When it gets colored on all sides, add the onions, leek, garlic, sauté for 1 minute and quench with the marshland.

Once evaporated, add the juice of orange, broth, spices, herbs and potatoes. Let the roll simmer for about 45 minutes depending on the size it has. If the roll is large we leave it for longer.

About 5 minutes before we remove the food from the fire, add the apricots.

After mixing well, we transfer the roll, potatoes and fruit to a pan. Pour with some olive oil and continue firing, this time in the oven, for 15 minutes at 200 ° C.

Mash the ingredients that were left in the saucepan. This is our accompanying sauce for our food.

Remove the meat from the oven and let it cool for 10 minutes to sliced ​​better.

Serve the roll with the accompanying ingredients by adding the sauce!


Tips: Pork can be replaced by chicken or turkey by changing baking times accordingly.

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