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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