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    Raspberry Stuffed Pork

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    Raspberry Stuffed Pork

    Though quick to prepare this dish has a long cooking time, allowing you to go off and do other things. Raspberries contribute a lovely tart contrast to the rich meat and crackling.

    • Preparation time: 20 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 4


    • 1kg British pork loin roast (or boned shoulder of pork)
    • 2 tsp oil
    • 2 tsp salt
    • For the stuffing:
    • 25g unsalted butter
    • 1 shallot, finely chopped
    • 2 tsp finely chopped fresh sage
    • 50g breadcrumbs
    • 150g raspberries
    • 1 tsp clear honey


    1. Preheat oven to 200°C, gas mark 6.
    2. Stand the pork loin on its thick end. Cut between the sheet of bones and meat to within 2cm of the flesh. Open out ready to fill with stuffing.
    3. For the stuffing, melt the butter in a heavy pan, and cook the shallot in it for about 2 minutes until it looks transparent. Stir in the sage and then the breadcrumbs, mix well and remove from the heat.
    4. Mix in the raspberries and honey,. Spoon the stuffing into the meat and reassemble, tying with string.
    5. Rub the pork rind with the oil and salt. Set in the roasting tin, rind side up, and cook for 30 minutes until the crackling begins to crackle.
    6. Turn down oven to 180°C, gas mark 4, and cook for a further hour until done. Serve with new potatoes and young courgettes.

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