This dish contains the following allergens: Tree Nuts, Milk/Dairy
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1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Utensils
Step 1
Add chestnuts, breadcrumbs, butter, bacon, herbs and seasonings to a small blender and blend until well incorporated. Then add cranberries.
Step 2
Cut pork in half ensuring you leave about 2cm intact at the end. Spread pork out and lightly pound it, then generously season with salt and pepper. Spread stuffing on top of pork evenly.
Step 3
Roll meat up and then secure with cooking twine or toothpicks.
Step 4
Insert pot in unit and close lid. Select ROAST, then PRESET. Using the up and down arrows select PORK and set temperature to MED-WELL. Press START/STOP to begin preheating.
Step 5
While unit is preheating, mix maple syrup, oil, paprika, salt and pepper in a small bowl or a cup. Pour small amount over meat and spread it evenly.
Step 6
When unit beeps to signify it has preheated, insert probe to the middle of the side of the roast. Place meat in the unit, cover with tin foil and close lid to begin cooking.
Step 7
After 45 minutes, open lid, remove tin foil and brush more marinade on top of meat. Close lid to continue.
Step 8
When cooking is complete, carefully remove probe, set roast aside and allow to rest for 10 minutes.
Add chestnuts, breadcrumbs, butter, bacon, herbs and seasonings to a small blender and blend until well incorporated. Then add cranberries.
1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Step 2 of 9
Cut pork in half ensuring you leave about 2cm intact at the end. Spread pork out and lightly pound it, then generously season with salt and pepper. Spread stuffing on top of pork evenly.
1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Step 3 of 9
Roll meat up and then secure with cooking twine or toothpicks.
1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Step 4 of 9
Insert pot in unit and close lid. Select ROAST, then PRESET. Using the up and down arrows select PORK and set temperature to MED-WELL. Press START/STOP to begin preheating.
1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Step 5 of 9
While unit is preheating, mix maple syrup, oil, paprika, salt and pepper in a small bowl or a cup. Pour small amount over meat and spread it evenly.
1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Step 6 of 9
When unit beeps to signify it has preheated, insert probe to the middle of the side of the roast. Place meat in the unit, cover with tin foil and close lid to begin cooking.
1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Step 7 of 9
After 45 minutes, open lid, remove tin foil and brush more marinade on top of meat. Close lid to continue.
1kg
pork
150g
cooked chestnuts
50g
dried cranberries
50g
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
1kg
pork
5.25oz
cooked chestnuts
1.75oz
dried cranberries
1.75oz
breadcrumbs
3 tbsp
softened butter
2
rashes of smokey streaky bacon
1 tsp
thyme
2 tbsp
parsley
14 tsp
nutmeg
Salt and pepper to taste
Step 8 of 9
When cooking is complete, carefully remove probe, set roast aside and allow to rest for 10 minutes.