Stuffed pork roast

Recipe from: 8 March 2016
recipe, roast, pork, dinner,lunch

Ingredients 23
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • STUFFING:
  • 30
    ml
    olive oil, plus extra to grease
  • 4
    bacon rashers
  • 1/2
    cup
    dried cranberries, chopped
  • 1
    large onion, chopped
  • 2
    cloves
    garlic, crushed
  • 2
    Tbs
    sage, chopped 400 g (bunch) spinach, stems removed, thoroughly washed, pat dried and chopped
  • 1
    cup
    dried breadcrumbs - regular kind
  • sea salt and freshly ground black pepper, to taste
  • PORK:
  • 2.5
    kg
    boned pork leg
  • 10
    ml
    sea salt, for rubbing the skin
  • APPLE GRAVY:
  • 2
    Tbs
    butter
  • 4
    apples, peeled and cored – golden delicious
  • 1
    cup
    apple juice or white wine - use apple juice
  • 2
    Tbs
    apple cider vinegar
  • 1
    cup
    chicken stock
  • 1
    tsp
    dijon mustard
  • 1
    Tbs
    whole grain mustard
  • Meat juices from the roasting pan
  • Salt and pepper for taste
  • 1
    Tbs
    Brown sugar for taste
 

Method

00:20
 
Preheat oven to 220°C and lightly grease a roasting pan with oil. Heat half the oil in a large frying pan and cook the bacon rashers for about 5 minutes until slightly crispy.

Add the chopped onion and sauté for 3 minutes.  Add the garlic, the sage, and the dried cranberries and cook for 1 minute.

Remove from heat and add the spinach and breadcrumbs, stirring until it’s combined and the spinach is slightly wilted. Season with salt and pepper.

On a clean surface, place the boned pork. Butterfly it skin side down.  Open up with a carving knife, cut a flap on both sides and level it if one higher.

Level it with a meat mallet until about 2cm thick, but don’t flatten it.

Place the stuffing in the centre and tightly roll to enclose, securing with kitchen string .

Roast for 1 hour and 25 minutes.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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Read more on: dinner  |  recipe  |  roast  |  pork  |  lunch
 

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