Waitrose

Roast pork with shallot & apple stuffing

Ingredients

1.4kg Waitrose free range pork loin roast
50g butter
4 echalion shallots, peeled and finely diced
10 sage leaves, finely sliced
2 sprigs rosemary, leaves only, finely chopped
1 eating apple, skin and flesh grated
200g fresh breadcrumbs
55g pistachios, roughly chopped
1 large Waitrose British Blacktail Free Range Egg yolk
 

Method

1 . Preheat the oven to 220°C, gas mark 7. Bring a kettle of water to the boil. Place the pork joint on to a roasting tray and pour 500ml of boiling water over the skin. Drain the boiling water from the tray, pat the skin dry and season generously with salt.

2. Roast the joint for about 30 minutes then turn the oven down to 180°C, gas mark 4 and cook for 1 hour 20 minutes or according to weight (35 minutes per 500g + 35 minutes). When roasted, remove the joint from the oven and leave to rest for at least 15 minutes before carving and serving.

3. Whilst the pork is roasting, melt the butter in a saucepan over a medium to high heat. When hot add the shallots and sweat for 3-4 minutes until soft and translucent. Add the sliced sage leaves, rosemary and a generous pinch of
salt and pepper. Continue to cook for 2 minutes stirring regularly. Add the grated apple and cook for about 3 minutes, or until ingredients are soft.

4. Tip the cooked ingredients into a bowl and add the breadcrumbs and chopped pistachios. Mix thoroughly adding salt and pepper if necessary. Finally mix through the egg yolk. Shape the mixture in to 10 large balls, place on a tray and bake in the oven along with the pork for the final 20 minutes.

5. Serve up the pork and stuffing with spring greens, roast potatoes and lashings of gravy.
 

Roast pork with shallot and apple stuffing
  • Preparation time: 10 minutes
  • Cooking time: 2 hours + 15 minutes resting
  • Total time: 2 hours 25 minutes

Serves: 4 - 6

Nutritional Info

Typical values per serving:

Energy 2,156kJ
516kcals
Fat 28.9g
Saturated Fat 10.1g
Carbohydrate 19.1g
Sugars 5g
Protein 44.8g
Salt 1.1g
Fibre 2.6g

To serve 6

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This recipe was first published in Tue Oct 13 13:55:00 BST 2015.