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Pork with Apple and Prune Stuffing Recipes
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Ingredients : |
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1
1/3 cup
2 tbsp
1 tbsp
2 kg |
green apple, chopped
pitted prunes, chopped
port
chopped fresh parsley
piece boned pork loin olive oil, to rub on
pork |
Method :
- Preheat the oven to very hot
240°C (475°F/ Gas 9).
- To make the stuffing, combine the
apple, prunes, port and parsley.
- Lay the pork loin on a board with
the rind underneath.
- Spread the stuffing over the meat
side of the loin, roll up and secure with skewers or string at
regular intervals.
- If some of the filling falls out
while tying, carefully push it back in.
- Score the pork rind with a sharp
knife at 1cm intervals and rub generously with oil and salt.
- Place on a rack in a baking dish.
- Bake for 15 minutes, then reduce
the heat to moderate 180°C (350°F/ Gas 4) and continue to bake for
90-120 minutes, or until the pork is cooked through.
- The juices will run clear when a
skewer is inserted in the thickest part of the meat.
- Cover and leave for 15 minutes
before removing the skewers or string and carving.
- Serve with Champagne apple sauce
or gravy with wine.
Serves 8
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