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Pork with apple & herb stuffing
0 Likes
Total Time:
2 hours
Impressive Sunday roast made in one pan.
Ingredients:
  • 60 g currants
  • 20 g unsalted butter
  • olive oil
  • 1 onion
  • 2 cloves of garlic
  • 2 apples
  • 100 g stale rustic-style bread
  • 6 sprigs of fresh thyme
  • 6 sprigs of fresh sage
  • 1.5 kg boneless higher-welfare pork loin
  • 250 ml dry cider
  • 2 leeks
  • ½ a Savoy cabbage
Instructions:
  • - Preheat the oven to 200°C/425°F/gas 7. - Place currants in a bowl, cover with warm water, and let soak. - In a saucepan over medium heat, melt the butter and 1 tablespoon of oil. - Peel and finely chop the onion and garlic, then sauté in the pan for 8 to 10 minutes until softened. - Peel, core, and dice the apples. Remove crusts from the bread and pulse into breadcrumbs. - Add the apples to the pan and cook until softened. - Pick thyme and sage leaves into the pan. Drain currants and add them with breadcrumbs. Cook until breadcrumbs are golden brown, then set aside to cool. - Place the pork loin on a board, score skin in a criss-cross pattern. - Butterfly the loin by slicing down one side and rolling it out. - Spread the cooled stuffing over the flesh, season with salt and pepper. - Roll the loin back, tie with string, season the skin. - Place in a roasting tin, add cider and water. Roast at 200°C/425°F for 15 minutes, then reduce heat to 180°C/350°F and cook for 1 to 1¼ hours. - Trim and wash leeks, chop into chunks. Shred cabbage and add to the roasting tin with leeks for the last 45 minutes.

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