Stuffed Pork Loin Roasted on the Bone

Leibgericht of Johann Wolfgang von Goethe (1749 to 1832) O-title: Stuffed pork loin on the bone roasted with dried plums and apples in Armagnac sauce Please tell your butcher a few days in advance what piece of the pig you want to own and if possible of course from the free-range pig! Drill a hole lengthwise in the middle of the piece of meat with the sharpening steel and fill a farce of apples, peeled and cut into small cubes and Armagnac plums cut into small pieces, briefly warmed up, into the back. Tie with kitchen string at the back and front so that the farce does not squeeze out during roasting.

Season the loin and roast in the stove at 190 degrees until it is still juicy at the core. Depending on the thickness, this will be 45-60 min.

Clean and chop the celery, carrots and onions and add them to the roasting pan and roast until it gets color.

Add white wine and extinguish to keep a gravy. Finish with Armagnac.

Peel the potatoes and boil them in lightly salted water until soft. Strain and press through a potato ricer. While still hot, add the butter pieces and stir in the milk with a wooden spoon. Season with salt and a pinch of nutmeg.

Clean the spring onions and blanch briefly in boiling hot salted water. Drain and sauté in a small amount of sugar butter and season with salt.

Cut the meat into slices, leaving a small slice on each sc

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