Roulade with apple and cranberry

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Christmas recipe: pork roulade filled with dried cranberries, apple and walnuts


Pork frikandeau or fillet a 600-700 grams (1 large piece)
1 large apple
75 g cranberries, dried
50 g walnuts, roughly chopped
3 tbsp breadcrumbs
1 tsp thyme
Pepper and salt
roulade rope
oven dish


Preheat the oven to 170 degrees. Peel the apple and cut into small cubes. Stir in the walnuts, cranberries and breadcrumbs. Cut the meat in half lengthwise just not completely. Open the meat and beat with a meat mallet (rolling pin often works too) a bit flatter. Sprinkle the top with thyme, salt and pepper. Spoon the apple mixture on top and spread it over the entire surface (leave a few cm at the end). Cut a few pieces of the roulade twine.
roulade with cranberry01
roulade with cranberry01

roulade with cranberry03

roulade with cranberry01

Roll up the meat tightly without pushing out the filling. Tie the meat with a few pieces of twine and also sprinkle the outside with a little pepper, salt and thyme. Heat a knob of butter in a pan and brown the roulade on all sides. After about 5 minutes place the roulade in an oven dish and put it in the oven for about 40 minutes. If you work with a meat thermometer, the core temperature should be 60 degrees. Baste the roulade a few times with the cooking liquid while baking. Delicious with baked potatoes and vegetables.

Source: Leukerecepten by leukerecepten-nl.
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