Pork roll with salted caramel, smoked syrup and caramelized berries

ingredients

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.