Roast stuffed with plums and walnuts with mustard

To prepare the roast stuffed with plums and walnuts with mustard, clean and chop the shallot 1, finely chop rosemary, marjoram, and thyme 2. Cut the plums and apricots into pieces 3.

Chop the nuts 4. In a non-stick pan, melt the butter with the chopped shallot, add the aromatic herbs 5 and let them flavor for a few moments 6.

Add the dried and dehydrated fruit 7 and toast until golden 8. Let cool slightly and meanwhile open the loin by cutting with a sharp knife to obtain a large single slice 9.

Slightly pound it 10 and spread the old-style mustard on the meat 11, add just a pinch of salt and pepper, sprinkle with the cooled filling 12.

Roll up the meat 13 14. Distribute the slices of sweet bacon on the cutting board, one close to the other 15.

Place the roll on top 16 and wrap the surface, including the sides 17. Tie the roast with string 18.

Briefly sear in a pan with oil on all sides 19, deglaze with a small glass of brandy 20 and flambé, let the alcohol evaporate 21.

Transfer the roast to a baking dish with its cooking juices 22. Bake in a static oven, preheated to 392°F, for about 50 minutes, turning halfway through cooking. Meanwhile, cut the potatoes into wedges 23, clean the mushrooms and quarter them 24. 

In a pan, melt the butter 25 and flavor it with garlic 26. Add the potatoes and rosemary 27. Sauté the potatoes until golden.

Add the mushrooms as well 28 and continue cooking for a few minutes 29. Your roast is ready to be served!