Suitable Cuts: Pork Loin joints (leg or shoulder could also be used)
Temperature: Gas Mark 4-5, 180°C, 350°F
Cooking Time: 90 - 105 mins
Cooking Time Detail: Cooking time dependent on size of meat joint:
Medium - 25 minutes per 450/½kg (1lb) plus 25 minutes
Well Done - 30 minutes per 450/½kg (1lb) plus 30 minutes
Ingredients:
- Lean pork loin joint (leg or shoulder joints could also be used)
- Lean back bacon
- Oil
- Salt
- Potatoes
- Pears
- Sausagemeat
- Ground cinnamon
- Eating apple
- Rum
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Method:
Take a lean pork loin joint and calculate the cooking time using the
timings above. For crackling dry the rind, score and rub with 15ml (1tbsp)
oil and 15ml (1tbsp) salt. Place on a rack in a roasting tin and open
roast in a preheated oven for calculated cooking time.
50-60 minutes before the end of cooking time add 900g (2lb) potatoes,
peeled and cut into large chunks and 4-6 pears, whole to the roasting
tin, or in a separate tray and drizzle with 15ml (1tbsp) oil.
Meanwhile make the stuffing: Mix together 450g (1lb) sausagemeat with 1
small pear, cored and cut into small chunks, and 2.5ml (½tsp) ground
cinnamon. Shape into 8 balls and wrap a rasher back bacon around each
(8 rashers in total). Bake for 30 minutes.
To make the sauce: Place 1 eating apple, cored and cut into chunks, 1
pear, cored and cut into chunks, 150ml (¼pt) rum and 2.5ml (½tsp)
cinnamon into a saucepan, cover and simmer for 15-20 minutes. Remove the lid
for the last 5 minutes of cooking time until the fruit is softened and most of
the rum evaporated.
Serving Suggestion:
Serve the pork loin cut into chops with the stuffing, roast potatoes and
pears, seasonal green vegetables, and apple and pear sauce.
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