Rolled pork with a date and onion sauce and thyme

  • Main course
  • 4 Persons
  • 90 min


  • 700 grams of rolled pork (not spiced) from an organic of free-range pig
  • 1 large onion
  • 4 stoned dates
  • 2 small branches or fresh thyme
  • 2 tablespoons of sunflower or olive oil
  • 2 tablespoons of butter
  • 3 dl. of vegetable or fowl stock
  • 1 dl. of La Trappe Isid’or, 30cl bottle
  • ground pepper and salt to taste

1 dl La Trappe Isid'or (7,5%)

More about La Trappe Isid'or (7,5%)


  • Peel and chop the onion.
  • Finely chop the stoned dates and steep in the beer in a mixing bowl.
  • Rub a little salt in the rolled pork and leave it to rest for a while.
  • Heat up a mixture of oil and butter in a frying pan and fry the pork on all sides.
  • Add the chopped onion and fry briefly.
  • Add the stock and the fresh thyme. Put the heat source at the lowest setting and allow to simmer for more than an hour.
  • Turn over every now and then.
  • Reduce the juice a little ten minutes before the end of the simmer time.
  • Remove the thyme, add the remainder of the beer and the steeped dates and continue to simmer.
  • . Add extra ale to taste. Puree the juices and strain them.
  • Cut up the rolled pork and distribute across preheated plates along with the sauce, accompanied by potato croquettes and green cabbage, oxheart cabbage or small Brussels sprouts simmered in butter.
  • Serve with a slightly chilled glass ofLa Trappe Isid’or.

Recipe from Han Hidalgo