top of page



This spicy roast pork tastes fantastic - so fruity and spicy. Just the thing for a festive Christmas menu. I like to fry the potatoes with the meat right away - it saves time.

The roast can be prepared from a shoulder or sirloin. You cut it apart with a butterfly cut, fill it, roll it up and have the perfect meal ready in less than 2 hours. I will show you exactly how this works in the step-by-step instructions. You can find these at the end of the recipe.


1. Preheat the oven to 230°C. Using a food processor, coarsely chop the apple slices with the onion and dates.

2. Melt the butter, add the chopped mixture and saute with the chili and spices until this mixture is tender for the filling, 10 to 15 minutes. If necessary, add some water.

3. Halve the potatoes and toss them in a little olive oil and sea salt. Place the potatoes, cut-side up, in an oven dish to serve as a base for the roast.

4. Using a butterfly cut, cut the meat into two equal slices that will still remain connected.

5. Spread the filling evenly on top, roll up the meat and tie with kitchen twine.

6. Place the roast on top of the potatoes and sear in the oven for 15 minutes. Then reduce the temperature to 160°C. I recommend using a core temperature probe. Stick this into the meat according to the manufacturer's instructions.

7. Continue cooking the roast in the oven, basting with a little broth every 20 minutes, until the core temperature probe reads 68°C.

8. Remove the meat from the skillet, increase the temperature to 210°C and bake the potatoes for about 15 minutes until golden brown.

9. Take the potatoes out of the mold and stir some butter into the frying stock for the sauce.

This recipe was created in cooperation with KitchenAid. Für die Zubereitung eignet sich der KitchenAid KA Food Processor (Impulstaste) und KitchenAidTwelix Backofen_cc781905-5cde-3194- bb3b-136bad5cf58d_(with core temperature probe).


  • 45 minutes working time / 2 hours total time / level of difficulty**


  • 2 tbsp olive oil

  • 2 apples, peeled and cored

  • 1 onion

  • 1 habanero chilli, chopped (amount to taste)

  • 6 dates

  • 1 tsp coriander, ground

  • 1 tsp ground cumin

  • 1 tsp ginger, ground

  • 1 tsp paprika, ground

  • ½ teaspoon ground cinnamon

  • ½ tsp ground turmeric

  • ½ teaspoon sea salt

  • ¼ tsp nutmeg

  • 1 tbsp pepper, coarsely ground

  • 3-4 tbsp water, as needed

  • 1 pork shoulder or loin, about 1 kg

  • 650 g small potatoes, halved

  • 3 tbsp olive oil sea salt

  • 300 ml broth

  • 2 tablespoons butter for the sauce

bottom of page