|1.5 cup||fresh white bread — cubed|
|200 g||bacon — streaky, chopped|
|2||leeks — thinly sliced|
|1||Granny Smith apples — peeled, chopped|
|4||fresh sage — to garnish|
|1||eggs — large, beaten|
|180 ml||vegetable stock|
|1.5-1.8 kg||pork loin roast|
Spread the bread cubes out on a baking tray and grill for a few minutes until they turn golden. Toss once or twice. Remove from the oven and set aside.
Heat the butter and fry the bacon for a few minutes. Add the leeks, apple and sage and saute´ until the ingredients have softened. Remove from the heat.
Place the bread into a large bowl and add the leek mixture. Stir gently, then add the egg. Add approximately half the chicken stock to make a semi-moist stuffing (add more or less, as necessary). Season well with salt and freshly ground black pepper. Set aside to cool completely.
If the meat has been butterflied, spread the inside surface of the pork with mustard and drizzle with maple syrup. Alternatively, mix a little of each into the stuffing. Spread the roast with the stuffing and roll up, or fill the pocket inside the roll.
Score the fat lightly in a diamond pattern using a sharp knife. Tie closed with string if the meat is butterflied. Season with salt and transfer to a roasting pan. Pour the remaining stock into the roasting tin. Cover with aluminum foil and roast in a preheated oven for 60 minutes, then remove the foil and roast for a further 45 to 60 minutes. If you have a meat thermometer it should measure 160°C when the meat is done.
Turn on the grill to crisp the skin, then remove the roast from the oven. Leave to rest for 15 minutes before carving. Garnish with fresh sage leaves.
Ask your butcher to cut a ‘pocket’ inside the roll. You can then spoon and push the filling into the pocket and your pork loin will remain round and easy to cut after roasting.
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