Ingredients portion 8
Pork loin 1.4 kg
Black pepper ½ teaspoon
Coriander seeds ½ teaspoon
Olive oil 30ml
Sugar 2 tablespoons
Onions 1 head
Butter 50 g
Vegetable oil 50 ml
Rosemary 2 sprigs
Champignons 150 g
Green apples 1 piece
Lemon juice to taste
apricots 50 g
Raisins 50 g
Brynza cheese 100 g
Oranges 1 piece
Honey 2 tablespoons
Soy sauce 1 tablespoon
Chilli pepper 1 piece
Salt to taste
Ground black pepper to taste
Cooking instructions 2 hours
1 For the solenade, put 2 litres of water in a saucepan, add 4 tablespoons salt, 2 tablespoons sugar, coriander, pepper and olive oil. Bring to the boil. Bring to the boil for 5 minutes and leave to cool completely.
2 Place the meat in the brine and leave for 6 hours in the refrigerator.
3 Prepare the filling. Chop the onion into small cubes. Heat the butter and oil in a frying pan, add the chopped rosemary leaves and onion and sauté for 1 to 2 minutes until transparent. Add the sliced mushrooms and sauté for 7 minutes until golden. At the end, add the finely chopped dried apricots, sultanas (cranberries), diced apple, stir, sprinkle with lemon juice and leave to cool. Stir in the grated cheese and season with salt and pepper.
4 For the glaze, put the zest into a saucepan, add the orange juice, honey, soy sauce and finely chopped chilli. Bring the mixture to the boil and simmer over a low heat for 5-7 minutes until the glaze is thick.
5 Put the wire shelf in the centre of the oven and put the high-sided tray underneath. Preheat the oven to 250 degrees. Wipe the brisket off the salt and put it on the board, fat side up. Trim off the fat or leave a 0.5 cm layer if desired.
6 Turn the meat over, lean side up. Make a 2 cm deep cut along the length of the piece, 3 to 5 cm short of the edges. Plunge the knife into the cut and make symmetrical 45-degree cuts on both sides to a depth of about 4 cm so that more minced meat can enter the cavity.
7 Fill the cut with minced meat not too tightly. Shape it back into its original shape. Wrap the meat with twine every 5 cm, place it on the wire shelf with the notch facing upwards and put it in the oven. After 10 minutes, reduce the oven temperature to 120 degrees. Remove the meat and glaze it with orange glaze. Cook for 1.5 hours, taking the meat out and glazing occasionally. 
