Stuffed pork leg with chestnuts & nuts

A recipe perfect for the Christmas table: juicy pork, aromatic stuffing, and slow roasting that fills the house with festive aromas. Ideal for family gatherings and beginner cooks who want a “wow” dish without the fuss.

Ingredients 

For the pork

• 1 boneless pork leg, about 2.5–3 kg (butterflied for stuffing)
• 3–4 tbsp olive oil
• 2 garlic cloves (finely chopped)
• 1 tsp sweet paprika
• 1 tsp thyme
• 1 tsp rosemary
• Salt & freshly ground pepper

For the stuffing

• 250 g boiled or roasted chestnuts
• 80 g coarsely chopped walnuts
• 60 g pine nuts
• 1 large onion, finely chopped
• 1 apple, diced
• 80 g black raisins
• 1 tsp cinnamon
• ½ tsp nutmeg
• 3–4 tbsp olive oil
• 50 ml white wine
• Salt & pepper

For the roasting pan

• 1 glass of white wine or stock
• 3–4 sprigs of rosemary
• 2–3 carrots and 1 onion, cut into large chunks

Method

1. Prepare the stuffing

• Heat the olive oil in a large frying pan and sauté the onion until softened.
• Add the apple, raisins, chestnuts, pine nuts, and walnuts.
• Add the cinnamon and nutmeg, and stir well.
• Deglaze with the wine and let it evaporate.
• Season with salt and pepper, then leave the stuffing to cool slightly.

2. Prepare the pork

• Lay the butterflied pork leg flat on a cutting board.
• Rub with olive oil, garlic, paprika, thyme, rosemary, salt & pepper.
• Spread the stuffing down the middle and roll it up.
• Tie tightly with kitchen twine so it holds its shape while roasting.

3. Roasting

• Preheat the oven to 180°C.
• Put the chopped vegetables, rosemary sprigs, and wine/stock in the roasting pan.
• Place the stuffed pork leg on top of the vegetables.
• Cover with aluminum foil and roast for 1 hour and 45 minutes.
• Remove the foil and roast for another hour, until browned with a nice crust.
• Let it “rest” for 10–15 minutes before slicing.

Serving

It pairs perfectly with:

• oven-roasted baby potatoes,
• sweet potato mash,
• cabbage and carrot salad with orange dressing,
• or simply with the roasting vegetables and pan sauce.
  
  
  

Enjoy your meal!