Pork with Apple and Prune Stuffing Recipe

Pork with Apple and Prune Stuffing Recipes

Ingredients :


1/3 cup

2 tbsp

1 tbsp

2 kg

green apple, chopped

pitted prunes, chopped


chopped fresh parsley

piece boned pork loin olive oil, to rub on pork

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

Serves 8

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