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    Stuffed roast pork with sage and berry sauce

    This easy roast pork recipe uses a loin joint to produce really tender meat and perfect crackling.

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 50
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    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
    80g blackberries
    1 tbsp plain flour
    100g raspberries


    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.

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