The Impossible Tindle Joint


450g ImpossibleTM pork
200g Tindle ThyTM
2 pcs Shallots
2 pcs Garlic cloves
1 tbsp Chopped sage
1 tbsp Chopped pistachios
1 tbsp Chopped dried apricot
10ml Brandy
1 tsp Black pepper
1 tsp Salt


  1. Defrost Tindle Thy and Impossible pork overnight in the fridge.
  2. Cut the shallots in brunoise and cook at low heat with the garlic until translucent.
  3. Cut finely all the fresh herbs, pistachios and apricot.
  4. Combine all the ingredients with the minced Impossible pork, add the brandy and season.
  5. Roll the mix into 2 sausages with the help of plastic film. Freeze.
  6. Combine 200g of Tindle Thy and shape it like a rectangle. Put on top the Impossible pork shaped like a cylinder and roll everything together tightly. Let it set in the fridge for 1 hour.
  7. Season with salt and pepper the exterior of the cylinder and sear in a hot cast iron pan with vegetable oil until golden.
  8. In a roasting tray, add plant-based butter, vegetable stock, fresh herbs and orange peel. Add the roulade.
  9. Bake everything at 210°C until the core temperature reaches 65°C.
  10. Slice and serve.