Stuffed pork roast, baked with wine

Stuffed pork roast with wine in the oven: a recipe that combines tradition with refinement, offering an unforgettable culinary experience. This savory dish is perfect for festive meals, as well as for a special family dinner. Let's discover together how to prepare it step by step!

Preparation time: 20 minutes
Baking time: 3-4 hours
Total time: 3-4 hours and 20 minutes
Servings: 6

Ingredients:
- 1 kg pork (choose a piece with a little fat for juiciness)
- 1 head of garlic
- 3 carrots
- 1 quince (approximately 300 g)
- 750 ml dry or semi-dry red wine
- 250 ml water
- 2-3 tablespoons olive oil
- 2-3 tablespoons mustard
- Spice mix for roasting: 1 teaspoon sweet or hot paprika, 1 teaspoon thyme, 1 teaspoon black pepper, 1 teaspoon vegeta, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon rosemary

Preparation of the pork roast:

1. Preparing the meat: Start by washing the piece of pork well. Use a sharp knife to score the meat on all sides, so you can insert garlic cloves for added flavor.

2. Seasoning: In a small bowl, mix the mustard with olive oil and spices. Rub the meat all over with this mixture, ensuring it gets into the cuts made earlier.

3. Adding garlic: Break the head of garlic and separate the cloves without peeling them. Insert each clove into the cuts made in the meat. This will give the roast an intense and aromatic flavor.

4. Marinating: Cover the meat with plastic wrap and refrigerate it overnight. Marinating is essential to allow the flavors to penetrate deeply into the meat, making it tastier and more tender.

5. Preparing the vegetables: The next day, take the meat out of the fridge. Peel the carrots and cut the quince into large pieces. These vegetables will add flavor and a sweet-sour taste, perfectly complementing the roast.

6. Arranging in the tray: In a baking tray, place the meat, carrots, and quince. Pour the wine and water over so that it partially covers the vegetables. This mixture will create a delicious sauce during baking.

7. Baking: Preheat the oven to 160°C (low heat) and place the tray with the roast inside. Bake the roast for 3-4 hours, basting the meat occasionally with the sauce from the tray to achieve a golden and appetizing crust.

8. Serving: Once the roast is ready, take it out of the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a juicier meat.

Serving suggestions: The stuffed pork roast can be served alongside mashed potatoes or grilled vegetables. A dry red wine will perfectly complement this dish.

Tips and variations:
- If you want to experiment with flavors, you can add a few green peppercorns or bay leaves during baking.
- Instead of quince, you can use apples or pears, which add a sweet and aromatic note.

Nutritional benefits: Pork is an excellent source of protein, B vitamins (B1, B3, B6), and minerals such as zinc and iron. Carrots are rich in beta-carotene, and quince is a good source of vitamin C and fiber.

Frequently asked questions:
- Can I use beef instead of pork? Yes, but the baking time will vary, so make sure to check the meat's doneness.
- How can I tell when the roast is done? Use a meat thermometer; the internal temperature should be 70°C to be considered cooked.
- Is this recipe suitable for a diet? Stuffed pork roast can be part of a balanced diet, but it's recommended to consume it in moderation due to its fat content.

This stuffed pork roast with wine in the oven is not just a meal, but a culinary experience that will bring family and friends together. With each bite, you will savor not only the taste but also the history and tradition behind this dish. Experiment, adapt, and enjoy every moment spent in the kitchen!