Roast Loin of Pork, Rum Glazed with Pineapple and Mango Stuf recipe
ingredients
1 loin of pork weighing 3 1/2 lb, bone out
3 sprigs sage
4 oz stock, water or wine
4 tbsp rum
4 tbsp pineapple juice
3 sprigs sage
4 oz stock, water or wine
4 tbsp rum
4 tbsp pineapple juice
Stuffing
1 small onion, peeled
1 mango, peeled
1 small pineapple, peeled and cored
4 oz soft brown breadcrumbs
2 oz pine kernels
2 cloves garlic, peeled and crushed
salt and pepper
1 mango, peeled
1 small pineapple, peeled and cored
4 oz soft brown breadcrumbs
2 oz pine kernels
2 cloves garlic, peeled and crushed
salt and pepper
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4.
2. Remove any excess fat from the meat and discard it. Finely chop any meat trimmings, together with the onion and fruit. Mix with the breadcrumbs, pine kernels, garlic and seasoning. Make a deep horizontal split the full length of the loin and open it out flat. Spread the stuffing over the meat. Roll it up and tie at intervals, tucking back any stuffing which escapes.
3. In a heated non stick frying pan, fry the pork all over until well browned. Place a sprig of sage on a rack (or crumpled foil) in a roasting pan of a size just to hold the meat. Place the meat on top, lay two sprigs of sage on top of the meat and cover it with the pork skin, from which the fat has been trimmed.
4. Place in the top half of the oven and roast for about 2 hours, basting under the skin from time to time with the rum mixed with the pineapple juice.
5. The meat juices should run clear when a skewer is inserted into the centre of the joint. If the juices are pink, the meat is not yet cooked.
6. Remove the pork from the oven and keep it warm. Skim excess fat from the roasting pan and then add a little stock, water or wine to the pan juices. Boil and strain into a jug or gravy boat.
2. Remove any excess fat from the meat and discard it. Finely chop any meat trimmings, together with the onion and fruit. Mix with the breadcrumbs, pine kernels, garlic and seasoning. Make a deep horizontal split the full length of the loin and open it out flat. Spread the stuffing over the meat. Roll it up and tie at intervals, tucking back any stuffing which escapes.
3. In a heated non stick frying pan, fry the pork all over until well browned. Place a sprig of sage on a rack (or crumpled foil) in a roasting pan of a size just to hold the meat. Place the meat on top, lay two sprigs of sage on top of the meat and cover it with the pork skin, from which the fat has been trimmed.
4. Place in the top half of the oven and roast for about 2 hours, basting under the skin from time to time with the rum mixed with the pineapple juice.
5. The meat juices should run clear when a skewer is inserted into the centre of the joint. If the juices are pink, the meat is not yet cooked.
6. Remove the pork from the oven and keep it warm. Skim excess fat from the roasting pan and then add a little stock, water or wine to the pan juices. Boil and strain into a jug or gravy boat.
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