Pork roll with salted caramel, smoked syrup and caramelized berries
400 400 gr. pork, antricot
200 200 gr. cranberries
50 50 ml. smoked syrup
100 100 ml. dry white wine
50 50 gr. brown sugar
10 10 gr. cinnamon
5 5 gr. anise
5 5 gr. tmin
25 25 gr. walnuts
25 25 gr. pistachios
5 5 gr. rosemary
50 50 gr. onion
2 2 piece garlic
50 50 ml. apple vinegar
2 2 gr. dried pepper
10 10 ml. lemon juice
5 5 gr. beqondara
50 50 gr. butter
50 50 gr. dijon mustard
5 5 gr. svan salt
5 5 gr. adjika
step 1
Beat pork, mix salt, pepper and tmin s with it. Let rest for 10 minutes. Lightly fry walnuts and pistachios, add brown sugar, butter, syrup and vinegar with lemon juice.
step 2
At the same time, we begin to caramelize finely chopped onions over medium heat with sunflower oil and butter , add garlic, salt and pepper to taste. Place both fillings in a piece of meat. First, coat with nuts, and then with berries. Wrap the roll. Fix with a strong thread and store in the refrigerator for 10 minutes.
step 3
Preheat the oven to 180 degrees. Cook a pan with butter, add anise, cinnamon, bay leaf, rosemary and caraway seeds. Beginners fry the roll until reddish. Then let stand in the oven for 10 minutes, lower the temperature to 160 and let stand for another 15-20 minutes.
step 4
Combine Dijon mustard, adjika, Svan salt, diced garlic and vinegar. Sprinkle it with cooked mass and mustard, chopped walnuts and pasta 10 minutes before cooking. Add cranberries at the end.

How To Serve