Autumn time is roasting time! As soon as the days get cooler, many people look forward to hearty dishes like this wonderful roast pork with an apple and pumpkin filling. The best part? It’s best to get the ingredients fresh from the regional market. Like we did at “Lindchen”, a farmers market nearby, where we got the pumpkin, apples and of course the meat directly from the producer. The autumnal combination of juicy pork, aromatic pumpkin and sweet apple goes together perfectly and brings the best flavors of the season to the plate. For those who love a classic Sunday roast with a seasonal twist, this recipe is for you. You can also vary with pumpkin and apple varieties as well as nuts and discover new flavors.
The 5 most important ingredients for the perfect roast
The key to a successful roast is choosing the right ingredients. Here are the five ingredients that star in this recipe:
Roast pork (neck or back):
For a tender and juicy roast pork, we recommend using pork neck or pork loin. The neck is more mature and ensures a particularly juicy result, while the back is a little leaner but still tender. It’s worth buying the roast from a trusted butcher, as he not only offers the best quality and can advise you, but can also prepare the roast for the filling if you wish. We had the roast from Pfalzdorfer Landschwein.
Hokkaido pumpkin:
The Hokkaido pumpkin is perfect for this dish because it doesn’t need to be peeled and has a wonderfully creamy consistency after cooking. It also adds a nutty aroma to the roast pork. If you prefer a slightly sweeter version, you can also use butternut squash, but it will have to be peeled. When purchasing, make sure the pumpkin is firm and not damaged – this way you know it is fresh. A tap test – it should sound hollow – can also help find the right pumpkin.
Apples (e.g. Boskop):
The combination of hearty roast and sweet and sour apples brings a wonderful balance to the dish. Boskop apples are ideal here as they retain their slight acidity even when cooked and do not become too soft. If you like it a little sweeter, you can use varieties like Elstar or Jonagold. It’s best to buy apples regionally, like we do at the Lindchen farmers’ market. Right now the fruits are in peak season and you can simply taste the long supply chains when you enjoy them.
Walnuts:
The walnuts provide a crunchy contrast to the soft filling. If you like it more varied, you can also use other nuts such as pecans or hazelnuts. It is important that the nuts are fresh and crunchy – stale nuts quickly taste rancid and can ruin the entire dish. The walnuts should not have any dark spots but should fit comfortably in the hand.
Apple juice:
Apple juice is not only an important ingredient for the filling, but also gives the gravy and sauce a fruity note. It’s best to choose a naturally cloudy apple juice, as this best supports the flavors. You can also prepare the roast pork without apple juice; I would then add a tablespoon of apple puree. If you leave it out completely, you will need to add a little sugar to the gravy.
Preparation tips for the perfect roast pork
Preparing a roast pork can seem complicated at first glance, but with a few simple tricks you can achieve the perfect result. Cut it lengthwise (but not through) so that you can open it like a book afterwards. The roast must now be seasoned both from the outside and from the inside. Since it is braising properly, it is important that there is a lot of marinade everywhere.
Now the pan or casserole goes on the stove. It is important to sear the roast before it goes into the oven. This seals the surface and the juice stays in the meat – making it particularly tender. Also make sure to regularly baste the roast with the pan juices while cooking so that it doesn’t dry out. If you’re looking for a particularly creamy sauce, you can add cream, but only at the end, otherwise it will curdle after you – this makes the sauce extra rich and delicious.
Pumpkin and apple – the perfect autumn combination
Fall offers a wealth of local ingredients, and pumpkin and apple are definitely two of the stars of the season. What’s particularly exciting is the combination of the slightly nutty pumpkin and the sweet apple, which blend harmoniously together in the filling of this roast pork. These flavors go perfectly with the pork and make the dish taste particularly seasonal and aromatic. Try different types of pumpkin or apples to vary the taste!
Classics such as boiled potatoes or dumplings go perfectly as side dishes. But how about spicing things up with a crunchy lamb’s lettuce with caramelized pumpkin seeds? This is made super easy. We already have a similar salad with walnuts and goat cheese (also goes great) on the blog.
📖 Recipe
Roast pork with pumpkin and apple filling
Preparation time
20 minutes
Cooking time
3 Hours
Total time
3 Hours 20 minutes
- Prepare pork roast: Cut the pork roast lengthwise (don’t cut it all the way through) so that you can open it like a book. You can also flatten it if it is too thick.
- Rub with salt, pepper, paprika powder, mustard, honey and chopped garlic and set aside briefly.
- Prepare filling: Heat the butter in a pan and sauté the onion until translucent.
- Add pumpkin cubes and apple pieces and fry briefly. Add the sugar and let it caramelize slightly.
- Stir in walnuts, cinnamon, thyme, salt and pepper. Deglaze with apple juice and simmer the filling over low heat for about 10 minutes until the pumpkin is soft. Then let it cool down a bit.
- Stuffing pork roast: Pour the cooled pumpkin and apple filling evenly over the meat and roll up the roast.
- Tie with kitchen twine so that the filling stays inside.
- Fry: Preheat the oven to 180°C top/bottom heat.
- Heat the olive oil in a large roasting pan and sear the stuffed pork on all sides until it is nicely browned.
- Pour the broth and apple juice over the roast and cook in the preheated oven for about 1.5 to 2 hours until the meat is tender. Occasionally pour the pan juices over the roast.
- Prepare sauce: When the roast is ready, remove it from the roaster and keep it warm.
- Bring the gravy to the boil on the stove. Optionally add the cream and let the sauce simmer until it has the desired consistency. Season with salt and pepper.
- Serve: Cut the roast pork into slices and serve with the sauce. Potatoes, dumplings or an autumn salad go well as side dishes.
Calories: 537kcal | Carbohydrates: 15G | Protein: 59G | Fat: 27G | Sugar: 9G
FAQ about roast pork with pumpkin and apple stuffing
Can I prepare the filling and use it later?
Yes, you can prepare the filling the day before and store it in the fridge. This saves some time on the day of preparation.
How long does it take for the roast pork to be done?
At 180°C in the oven, the roast takes around 1.5 to 2 hours. It is advisable to measure the core temperature – the roast is perfect at 70°C.
Can I leave out the nuts in the filling?
Yes, the nuts are optional. If you don’t like them or are allergic, you can simply leave them out or replace them with other ingredients.
What alternatives are there to apple juice in sauce?
If you don’t want to use apple juice, you can also use apple cider or a mixture of stock and white wine.
How long does the finished roast pork last?
If packaged well, the roast pork will keep in the refrigerator for about 2 to 3 days. You can also freeze the leftovers and reheat them later.
Can I also prepare the recipe with other meat?
Yes, you can also modify the recipe with turkey breast or roast lamb, for example.
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This post comes from: Theres
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
