Stuffed pork with apples and chestnuts, lactose free

Ingredients

• 1 kg Pork loin, boneless, butterflied
• 200 g Chestnuts, pre-cooked, grounded, toasted
• 1 pcs Apple, unpeeled, cored, and cut into cubes
• 240 ml Apple cider vinegar
• 2 tbsp Olive oil
• 1 pcs Onion, peeled, chopped
• 1 pcs Celery stick
• 100 g Bread, whole-wheat
• 1 tbsp Unsalted butter, lactose free
• 2 tsp Black pepper, ground
• 1 tsp Sage leaves, fresh, finely chopped
• 1 tsp Nutmeg, ground
• 1 1/2 tbsp Salt

Method

1. Using a meat pounder or a rolling pin, pound the meat out to an even 1.5-cm thickness.
2. The night before you roast the pork, season all over with 2tbsp salt and 1tsp pepper.
3. Cover with plastic wrap then refrigerate.
4. On the preparation day, combine the olive oil and butter in a skillet over medium heat.
5. Add the onion and celery then cook, stirring occasionally, until the onion is translucent, about 10 minutes.
6. Add the apple, sage, remaining salt, pepper, and nutmeg.
7. Stir and cook for 5 more minutes, until the apples are tender.
8. Filter the mixture into a large bowl, saving excess liquid, and blend it roughly with the robot mixer.
9. In a food processor, pulse the bread until it forms fluffy breadcrumbs.
10. Add the breadcrumbs and chestnuts to the onion-apple mixture.
11. Let cool to room temperature.
12. Meanwhile, preheat the oven to 180°C and set a rack to the middle position.
13. Unfold the pork loin and lay horizontally on the counter.
14. Spoon the cooled stuffing over the meat, spreading it evenly with a spatula and leaving a 3-cm border along the top edge.
15. Roll the meat up over the stuffing, from the bottom to the top.
16. Turn seam side down.
17. Tie the loin up at regular intervals with pieces of twine.
18. Using a sharp knife, make tiny cuts on the surface of the roll.
19. Transfer it to the roasting pan.
20. Pour 100ml of the cider in the bottom of the pan and put the pan in the oven.
21. Roast the loin for 30 minutes.
22. Baste the meat with the pan juices, then add another 100ml of cider and the reserved juices from steaming the filling ingredients.
23. Return to the oven and roast, basting regularly, 50 to 60 more minutes.
24. Transfer the meat to a cutting board and cover loosely with aluminium foil.
25. Scrape the pan bottom with a wooden spoon to dislodge any browned bits, then pour the pan juices into a large pan.
26. Let the juice simmer on low heat until it thickens, about 5 minutes.
27. Taste then add salt and pepper as needed.
28. Pour the sauce into a warmed bowl.
29. If you don't have enough sauce, you can add an extra amount of cider to taste.
30. Cut the loin into slices and arrange on a warmed platter.
31. Serve the hot cider sauce on the side.