Fruity Roast Young Pork with Winter Salads

Using a sharp kitchen knife, score the pork rind of the pork loin in a diamond shape almost to the base of the meat. cut a pocket in the meat lengthwise. Season with salt and pepper.

Sauté finely diced shallots in butter. Add the pears, peeled and cut into quarters. Also add the prunes cut into fine pieces. Roast this mixture for two minutes.

Deglaze with the whipped cream and fold in the breadcrumbs. Add tarragon and sage. Form the mixture into the pocket of the pork loin, then roll and tie with spaghetti.

Mix the malt beer, honey and balsamic vinegar vinegar and spread on the roast. Sprinkle with the coarse salt. Color the roast in the heated oven at 220 degrees for 10 minutes. Cook at 170 degrees (depending on the thickness of the meat) for 45 minutes to 1 hour. Brush the meat with the malt beer mixture every 15 min.

Cut lettuce, rinse and dry in a salad spinner or kitchen towel. For salad dressing, combine all ingredients, stirring throughout.

Cut pears into narrow strips, coarsely chop nuts and dried plums. Heat a small amount of nut oil in a frying pan and lightly fry the ingredients.

Remove spaghetti from the roast, cut into 2 cm thick slices.

Pull the lettuce leaves through the salad dressing and arrange into a nice bouquet. Decorate with the garnish.

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