Sunday, 3 November 2013

Stuffed Pork Loin

Inspired by Roast Pork Stuffed with Gooseberries and Black Pudding I decided to try stuffed pork loin with apple and redcurrant.

Unrolled the pork loin, seasoned with sea salt, pepper and what I thought was fennel flower, which turned out to be Dill! Left over night. The next day I dried and salted some more.

Sliced some apple and fennel and added frozen red currants. Cut a pocket under the fat and stuffed with the mixture.

Rolled joint and secured stuffing with two pieces of apple.

Flat roasted for half an hour.

Moved meat to a clean pan; roasted parsnips, carrots and potatoes in a original.

Served with peas and red cabbage in apple.

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