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Roast pork with prune, lemon & apple stuffing
Roast pork with prune, lemon & apple stuffing
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Ingredients:
  • 1 1/2 slices multigrain bread, crusts trimmed
  • 85g prune
  • 1 small onion, finely chopped
  • 1 small stick celery, finely chopped
  • 20.00 ml finely chopped fresh parsley
  • 1 lemon, zest finely grated
  • 1/2 Granny Smith apple, peeled, coarsely grated
  • 25g butter, melted
  • Salt & freshly ground pepper, to taste
  • 1.2kg pork roast
  • 500ml chicken stock
  • Steamed green vegetables
Instructions:
  • Preheat oven to 220°C. Finely chop the bread and mix it with prunes, onion, celery, parsley, zest, apple, butter, salt, and pepper in a medium bowl until all ingredients are well combined.
  • 1. Debone and unroll the pork loin, then dry the skin thoroughly with paper towels. 2. Spread the stuffing evenly over the meat and roll it up to seal the filling inside. Tie with kitchen string. 3. Mix 2 teaspoons of salt with oil and massage it all over the skin.
  • Lay the pork on a rack in a flameproof roasting pan and add 1 cup of water to the pan. Roast for 25 minutes until the crackling is crisp. Lower the heat to 180°C and roast for another 50 minutes, checking and adding more water to the pan if needed, until fully cooked. Take the pork out of the oven, cover it with foil, and let it rest for 10 minutes before serving.
  • While the pan juices are reducing on the stovetop to 1/4 cup, stir in flour and cook for 1 minute. Then add stock and whisk vigorously over high heat until the gravy boils and thickens. Lastly, strain the gravy through a fine sieve for a smooth finish.
  • Plate the pork alongside a medley of steamed vegetables and top it all with savory gravy.

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