Stuffed spring roast with red wine and shallot sauce and vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , sausage string for fixing
Ingredients
• 800 g pork loin
• 4 slices of roast beef,
approx. 3 mm thick
• 1 pig net
• 200 g streaky,
smoked bacon
• Salt
• Pepper
• brown sugar
• 1 jar of cranberries
• 1 head of savoy cabbage
• 3 carrots
• 2 parsnips
• ½ bunch of celery
• 1 bunch of spring onions
• 2 shallots
• 1 knob of butter
• Oil for frying
• some dry red wine
You can find equipment in the FIRE&FOOD shop!
preparation
➊ How do you prepare the meat? Thomas Rexfort: "To carve a roast into a palette, you cut the top part of the meat about 1.5 cm thick along the long side almost to the other side (but not all the way through!) and fold the cut third open like a book cover. Then you make another 1.5 cm thick cut in the remaining thick piece of meat, cut the roast almost to the starting side (but not all the way through!), and fold the cut piece open as well. This way, the roast lies on the countertop as a large, flat piece of meat (a palette) and is ready for topping. The pork fat net acts as a natural protective layer and prevents the roast from drying out during grilling. The moisture stays in the meat and is also released from the net. Just ask your butcher about it – or check out online butchers who ship pork nets."
➋ Prepare the grill for indirect grilling and set it to 150°C. Slice the pork loin into strips and season the inside with salt and pepper. Spread the bacon evenly over the pork loin, then add the roast beef slices and top with cranberries.
➌ Cut the whole savoy cabbage into thin strips and arrange some on top of the cranberries. Roll the roast tightly and wrap it in the pork netting. Place two spring onions in the center of the top and tie the entire roast with three strands of sausage twine. Grill at 150°C for approximately 90 minutes, until the roast reaches an internal temperature of 62°C.
➍ For the sauce, dice the shallots and sauté in butter until translucent. Deglaze with a little red wine and reduce. Finally, add a knob of butter to add a sheen to the sauce. Season with salt and pepper before serving.
➎ Cut the carrots, parsnips, remaining spring onions, and celery into even-sized pieces and fry them in a pan with a little oil. Then add the remaining finely chopped savoy cabbage, lightly caramelize with brown sugar, and season with salt and pepper.
➏ To serve, arrange the vegetables on plates and drizzle with the red wine and shallot sauce. Place two roast slices per person on top and arrange a dollop of cranberries on the edge of the plate.
Thomas Rexfort: “Rolled roasts have the advantage that you can use parts of the filling as a suitable side dish.”
Recipe by Thomas Rexfort
Growing up on a farm, Thomas knew from an early age that he wanted to be a butcher. After completing his apprenticeship, he earned his master's degree and moved into the food retail industry, eventually becoming a department manager. He is now the department manager for the fresh produce counter and a certified meat sommelier grillmaster . He gives grilling seminars and is booked for catering, tastings, and live cooking events. More information HERE...
Recipe from FIRE&FOOD issue 01/2025
