Pork Roast Stuffed with California Raisins and served with California Raisin Apple Chutney - Califor

Ingredients

• 60 g California Raisins
• 400 g Pork Tenderloin
• 200 g Chicken Breast
• 100 g Pork Fat
• 2 sprigs Fresh Thyme
• 30 g Pistachios, roasted
• 80 g Parma Ham
• 100 g Crusty Bread
• 1 m Butcher’s String
• 30 ml Cooking Oil
• 20 g Unsalted Butter
• 2 g Sea Salt Flakes
• 1 g Black Pepper Flakes
• 65 g California Raisins
• 2 Gala Red Apples
• 30 g Butter
• 1 g Fine Salt
• 165 ml Water
• 30 ml White Wine Vinegar
• 2 g Corn Flour
• 3 g Coriander
• 8 g Parsley
• 5 g Sweet Basil
• 4 g Garlic, roasted
• 35 ml Olive Oil
• 20 g Parmesan Cheese
• Sea Salt Flakes
• Black Pepper Flakes
• 75 g Mixed Baby Green Salad Leaves
• 1 Red Radish, sliced
• 1 Shallot, pickled
• 2 Cherry Tomatoes, halved
• 10 g Bread Croutons
• 10 g Dijon Mustard
• 50 ml Olive Oil
• 7 ml Lemon Juice
• 7 ml Honey
• Fine Salt
• White Pepper Powder
• 8 g Garlic
• 40 g Celery
• 140 g Onions
• 100 g Carrots
• 100 ml White Wine
• 7 g All Purpose Flour
• 70 g Tomato Paste
• 500 ml Chicken Stock
• 1 sprig Fresh Thyme