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Snap, crackle and pop

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 9
Servings 4
Time 30


  • 30
    (2 tbsp) olive oil
  • 4
    garlic cloves, chopped
  • 1
    red onion, chopped
  • 100
    sun-dried tomatoes, chopped
  • 320
    mixed mushrooms, chopped
  • 30
    (2 tbsp) Italian parsley, chopped
  • 30
    (2 tbsp) sage, chopped
  • 2
    loin of pork oil, for rubbing
  • 10
    sea salt


1. Preheat the oven to 220°C. Heat the olive oil in a large frying pan and add all the stuffing ingredients. Cook until soft.
2. With a very sharp knife, score the pork skin at 1,5cm intervals. Lay the loin out fl at, place the stuffing down the middle and roll up. Tie with string and rub the skin with oil and salt.
3. Place the bones in a baking dish and put the meat on top. Roast for 30 minutes. Turn the heat down to 200°C and roast for another 50 minutes. Slice the meat and serve with apple sauce, creamed potatoes, and steamed mange tout or green beans.

Read more on: pork  |  pressure cook

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