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Stuffed roast pork with sage and berry sauce
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This easy roast pork recipe uses a loin joint to produce really tender meat and perfect crackling.
1 tbsp olive oil
1 small onion, finely chopped
1 Cox apple, cored and grated
50g fresh breadcrumbs
20g pack sage, chopped
1kg Waitrose Free Range Pork Lon Roast Joint
400ml chicken or pork stock
1 tbsp plain flour
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a frying pan and fry the onion for 3-4 minutes, add the apple, breadcrumbs and half the sage and cook for 1 minute. Season.
2. Remove the elastic bands from the pork joint and turn skin side down. Make a slit in the centre, nearly to the fat layer then make slits horizontally to the left and right and open up. Fill with the stuffing and re-roll, tie with 2 pieces of string and place in a small roasting tin, skin side up with the stock and blackberries.
3. Bake in the preheated oven for 1 hour 45 minutes. Remove the join and set aside. Blend the flour with the juices in a small saucepan and bring to the boil, add the raspberries and remaining sage and cook for 1-2 minutes, squashing down the fruit. Press through a sieve and season to taste.
4. Remove the crackling and cut the pork into 4 thick slices. Serve the pork with the crackling, sage and berry sauce, some roast potatoes and your favourite greens.
Typical values per serving:
2.7g fibre / 42.2g protein
This recipe was first published in June 2014.