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    Pork Roast Stuffed with Ham, Chestnuts, Apples, and Grana Padano

    Group 393Easy
    Group 3824-6 people
    T345 min

    Lactose free

    Gluten free


    1 kg pork loin
    100 g ham
    100 g Grana Padano
    200 g chestnuts (boiled)
    50 g pistachios
    2 red apples
    1 shallot
    1 egg
    1 glass of white wine
    Extra virgin olive oil
    Salt & pepper



    STEP 1

    Cut down the length of the meat, then open out like a book and beat with a meat mallet to make it thin.
    In a mixer, combine the shelled pistachios, chestnuts, grated Grana Padano, a few leaves of sage, the ham, 1 egg, salt and pepper, and blitz until coarsely chopped.
    Spread the mixture on the meat, roll up and tie with a cooking string.

    STEP 2

    Season the meat with salt and pepper and allow to brown in a non-stick casserole dish with a drizzle of olive oil and finely chopped shallot. Turn the meat over until golden on all sides, then add a glass of white wine and let it evaporate; add the sage, and the chunks of apple and cook over low heat for 50 minutes to 1 hour, turning it over every so often.

    STEP 3

    Leave the roast to cool before serving.