Stuffed Roast Pork with Baked Fruit

Soak the dried plums in Armagnac and red wine for about 1 hour.

Remove the skin from the apples, core and quarter them. Score a pocket in the roast, rub the meat all over with salt and pepper. Mix dried plums, apples, thyme leaves and brown sugar. Fill 2/3 of the mixture into the roast and close the roast with toothpicks or possibly a string. Now brown all around in oil. Add the onion and fry until golden brown as well. Add the rest of the plum mixture and pour on the soaking liquid of the plums. Mix honey with soy sauce and brush the roast with it. Put everything in the oven at 175 °C and cook for about 2 hours. Repeatedly brush with roast stock, if necessary pour a little more water. Serve with dumplings or potato gratin.

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Our tip: Use high quality red wine for a particularly fine taste!

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