1.25 kg boneless tenderlean leg of pork
75 g wholemeal breadcrumbs
2 sticks celery, finely chopped
1 small onion, grated
1 small cooking apple, finely chopped
40 g chopped hazelnuts (filberts)
2 tbsp freshly chopped sage or thyme
1 medium egg
salt and freshly ground black pepper
75 g wholemeal breadcrumbs
2 sticks celery, finely chopped
1 small onion, grated
1 small cooking apple, finely chopped
40 g chopped hazelnuts (filberts)
2 tbsp freshly chopped sage or thyme
1 medium egg
salt and freshly ground black pepper
method
1. Preheat the oven to 160°C (325°F) Gas Mark 3.
2. Remove the skin and a thin layer of the fat from the pork. Score the remaining fat with a knife to form a diamond pattern.
3. Place all remaining Ingredients in a bowl and mix well.
4. Open out the pork and spread the stuffing over it, the roll it up and tie with string. Place on a rack in a roasting tin and season to taste.
5. Roast for approximately 2 hours, basting occasionally.
6. Serve garnished with celery leaves. Skim off and discard any fat from the juices and serve as gravy.
2. Remove the skin and a thin layer of the fat from the pork. Score the remaining fat with a knife to form a diamond pattern.
3. Place all remaining Ingredients in a bowl and mix well.
4. Open out the pork and spread the stuffing over it, the roll it up and tie with string. Place on a rack in a roasting tin and season to taste.
5. Roast for approximately 2 hours, basting occasionally.
6. Serve garnished with celery leaves. Skim off and discard any fat from the juices and serve as gravy.
serving amount
serves 6
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