Roast loin of pork with apple and hazelnut stuffing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pork bones | ||
| 1¾ | kilograms | Boned and rolled pork loin; (4lb) |
| 1 | Carrot | |
| 1 | Leek | |
| 1 | Onion | |
| 1 | Stick celery | |
| 1 | Handful mixed thyme and sage stems | |
| A couple of glasses of red wine to | ||
| ; de-glaze | ||
| 300 | millilitres | Pork or chicken stock; (1/2pt) |
| Salt and pepper | ||
| 1 | small | Onion; peeled and finely |
| ; chopped | ||
| 15 | grams | Butter; (1/2oz) |
| 2 | Cox's Orange pippin apples; peeled and finely | |
| ; chopped | ||
| 55 | grams | Roasted and chopped hazelnuts; (2oz) |
| 125 | grams | Fresh breadcrumbs; (4oz) |
| 2 | tablespoons | Fresh thyme leaves |
| 2 | tablespoons | Chopped parsley |
| 1 | tablespoon | Chopped sage leaves |
| Salt and pepper | ||
| 2 | Apples peeled; cored and cut into | |
| ; rings, fried till | ||
| ; golden | ||
Directions
THE STUFFING
Pre-heat oven to 240øC/475øF/gas mark 8 For stuffing:
Fry onion in butter until softened Put all other ingredients in a bowl and add the fried onion. Season generously
Pour over enough boiling water to bind together into a moist stuffing To prepare the pork:
Using an apple corer and a knife, make a hole through the centre of the pork by taking out a plug of the meat from end to end.
Push the stuffing through the joint until it has a circle of stuffing through it.
Season the joint and season the skin generously with sea salt which will help the skin to crackle.
Put the vegetables and pork bones in the roasting tin to form a trivet and sit the pork on top.
Roast in the very hot oven for about 30 minutes until the skin has crackled. Reduce the heat to 200øC/400øF/gas mark 6 for a further 45 minutes or until the juices run clear.
Whilst the meat is cooking, make the meat is cooking make the remainder of the stuffing into little balls. Saut‚ in a knob of butter and then roast in a bun tin (to keep the shape) until cooked and crisp. Fry apple rings and keep warm.
Remove pork to a warm place to rest and de-glaze the roasting tin with the wine, Scraping up all the meaty juices into it. Add stock and reduce whilst pressing the vegetables and bones with a basting spoon to extract all the flavour. Sieve into a clean pan. Check seasoning and whisk in a little chilled butter to give it gloss.
Sit the stuffing balls on the apple rings and arrange round the pork to serve.
Converted by MC_Buster.
Per serving: 624 Calories (kcal); 18g Total Fat; (24% calories from fat); 16g Protein; 104g Carbohydrate; 34mg Cholesterol; 885mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.