Stuffed Pork Roll recipe
information
Preparation time 15 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 285 per 100 g (4 oz) portion lean roast pork with stuffing
ingredients
1 hand of pork, skinned and boned
salt and pepper
salt and pepper
For the stuffing
225 g (8 oz) cooking apples, peeled, cored and sliced
100 g (4 oz) fresh white breadcrumbs
juice and rind of 1 lemon
1/2 teaspoon sage
salt and pepper
1 egg, lightly beaten
100 g (4 oz) fresh white breadcrumbs
juice and rind of 1 lemon
1/2 teaspoon sage
salt and pepper
1 egg, lightly beaten
method
1. Place the pork joint on a work surface and rub in the seasoning.
2. To make the stuffing: mix together the apples, breadcrumbs, lemon juice and rind, sage and seasoning. Bind the mixture together well with the egg.
3. Spread the stuffing over the joint. Roll up and secure with string. Sprinkle salt and pepper over the top of the joint.
4. Weigh the pork to calculate the cooking time. Allow 30 minutes per 450 g (1 lb) plus 30 minutes. Wrap the joint in foil, place in a tin and bake in a moderate oven for the calculated time.
5. When cooked, remove the foil and string and serve sliced with gravy (see Cook's Tip 86), potato croquettes and green beans.
Cook's Tip
To make breadcrumbs quickly, use a blender or food processor. Cut bread in cubes and drop into running machine through hole in lid or tube.
2. To make the stuffing: mix together the apples, breadcrumbs, lemon juice and rind, sage and seasoning. Bind the mixture together well with the egg.
3. Spread the stuffing over the joint. Roll up and secure with string. Sprinkle salt and pepper over the top of the joint.
4. Weigh the pork to calculate the cooking time. Allow 30 minutes per 450 g (1 lb) plus 30 minutes. Wrap the joint in foil, place in a tin and bake in a moderate oven for the calculated time.
5. When cooked, remove the foil and string and serve sliced with gravy (see Cook's Tip 86), potato croquettes and green beans.
Cook's Tip
To make breadcrumbs quickly, use a blender or food processor. Cut bread in cubes and drop into running machine through hole in lid or tube.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
