Roast Pork with Apple and Walnut Stuffing

This stuffed rolled roast looks sophisticated, yet is quite simple to prepare. The most important utensils are spagat to tie the stuffed roast, a roast thermometer to determine when the meat is done and a sharp carving knife. The stuffing tastes delicious – tart apples with sauteed onions, sweet raisins, crunchy walnuts and a hint of clove. It is worth preparing a little more stuffing and offering it as a side dish. The walnut halves should each be cut into 2 or possibly 4 pieces, but not chopped smaller. If the raisins are dry, soak them in hot water for 20 minutes and then let them drain. They can be replaced with raisins, but the flavor will not be the same.

In a medium saucepan, melt half the butter. Saute the apple pieces for seven to ten 10 minutes until soft. Remove the apples and set aside.

Add the remaining butter to the skillet and cook the onions, celery and garlic clove for five minutes until the onions are translucent. Set aside.

In a large baking bowl, mix apples, cooked walnuts, vegetables, bread crumbs, clove, raisins, salt and mustard powder. The filling does not have to be a smooth paste, but should be a tiny bit wet. Add a tiny bit of milk if needed. Set the filling aside.

Score the schvveinskarree horizontally lengthwise and unfold. At the thickest parts

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