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Suitable
Cuts: Lean pork loin or leg joint
Temperature: Gas Mark 4-5, 180°C, 350°F
Cooking Time Detail:
Medium - 30 minutes per 450g/½kg (1lb) plus 30 minutes
Well Done - 35 minutes per 450g/½kg (1lb) plus 35 minutes
Ingredients:
- Lean pork loin or leg joint
- Oil
- Salt
- Ground ginger
- For the Stuffing:
- Sausage meat
- Smoked streaky bacon
- Black pudding
- Fresh breadcrumbs
- Dried cranberries
- Onion
- For the Apples:
- Eating apples
- Lemon
- Rum
- Ground ginger
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Method:
To make the rum soaked apples cut 2-3 eating apples
in half or into thick slices and remove any pips. Rub the cut surfaces with a
little lemon juice and place into a dish. Pour over 150ml (¼pt) rum
and add a pinch of ground ginger. Cover and leave to soak for as long as
possible or overnight ensuring the cut surfaces are immersed in the rum.
Take a lean pork loin or leg joint and calculate the cooking time. For
crackling dry the rind, score and rub with 15ml (1tbsp) oil and 15ml
(1tbsp) salt mixed with 5ml (1tsp) ground ginger. Place on a rack in
a roasting tin and roast in a preheated oven for calculated cooking time.
For the stuffing mix together 450g (1lb) sausage meat, 4 rashers smoked
streaky bacon, chopped, 50g (2oz) black pudding, chopped, 70g
(3oz) fresh breadcrumbs, 40g (1½oz) dried cranberries and 1 onion,
chopped. Season with salt and black pepper and mix well. Shape into 12-15
balls and cook alongside the pork for 20-25 minutes until cooked through. Add
the apples to the oven for the last 10-15 minutes of cooking time, place around
the pork or on a separate try.
Serving Suggestion:
Serve the pork with the stuffing balls, apples, roast
potatoes and seasonal vegetables.
TIP:
Instead of rum-soaked apple slices, cut the apples into quarters and soak in the
rum then thread onto cocktail sticks with a rolled rasher of streaky bacon and
roast for 10-15 minutes.
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