Roast pork stuffed with chestnuts

06859 STUFFED ROAST PORK to BROWN INGREDIENTS for 6 PEOPLE 1, 5 kg of pork tenderloin, onion, 350 g of fresh cranberries, 60 g butter, 225 g chestnut puree au naturel, 250 g sausage, 140 g of bread crumbs, 3 tablespoons chopped fresh Sage 3 tablespoons peanut oil d?, 15 cl of Red port, 45 cl of beef broth, 15 cl of grape juice, 3 tablespoons sugar, 1 tablespoon cornstarch, salt, pepper.

Ask your butcher to open and spread the roast in a rectangle 8 mm thick.

Preheat oven to 240ø.

Peel and chop the onion and let it soften for 5 minutes over medium heat, with 40 g of blueberries and 25 g of butter.

Pour the mixture in a salad bowl with the Browns, the sausage, bread crumbs, Sage, salt and pepper and stir gently to mix perfectly the ingredients.

Roll the roast, bucherellatelo with a fork, add salt and pepper; place in the Center 1/3 of the filling, roll it, tie it with some kitchen yarn, ungetelo oil, place on a baking sheet covered with parchment paper and bake for 50 minutes in hot oven and other 50 minutes by lowering the temperature to 180° Formed with the rest of the stuffing of meat balls and let them FRY for 20 minutes, in the remaining butter.

When cooked, remove the roast from the oven and wrap with aluminum foil.

Dilute the sauce with the cooking, the soup, grape juice, blueberries and remaining sugar and bring to a boil for 3 minutes; dilute the cornflour in a tablespoon of water, add to the sauce and let thicken for a minute.

Cut the roast into slices and serve with meatballs, on a heated serving dish with the sauce separately.