- Serves: 6
- Prep Time: 10 minutes
- Effort: easy
- 1 boned pork loin, weighing about 1.25-1.5 kg
- 200 ml cider
- 1 tsp caster sugar
For the stuffing:
- 1 small onion, finely chopped
- 1 small eating apple
- 1-2 nuggets preserved stem ginger, finely chopped
- finely grated zest and juice of 1/2 oranges
- 2 tbsp parsley, finely chopped
- 50 g fresh white breadcrumbs
- 1 egg, lightly beaten
- black pepper
1. Pre-heat the oven to 190C/ gas Mark 5. Snip off the strings surrounding the pork and carefully unroll the joint.
2. Take a large bowl and mix together all the ingredients for the stuffing, adding just enough egg to bind. Season with salt and freshly ground black pepper. Spread the stuffing over the unrolled meat, saving any excess to make little stuffing balls.
3. Roll up the meat and tie it firmly in place with string, making sure that the skin (which will become the crackling) is back on top of the joint. Weigh the joint and calculate the cooking time, allowing 33 minutes per 500g plus 30 minutes extra.
4. Set the rolled joint on a rack over a roasting tin. Dry the skin thoroughly and then rub plenty of fine salt into it. Roast in the oven for the calculated time.
5. Roll any leftover stuffing into walnut-sized balls and pop them into the roasting tin about half an hour before the joint is done, so they have time to brown and cook through. Remove when golden and cooked through.
6. Test the meat to see if it is done; the juices should run clear when a skewer is inserted.
7. Transfer the meat to a serving plate and let it relax in a warm place for 15-20 minutes before carving.
8. Spoon any excess fat out of the roasting tin then place it over the hob and add the cider and a pinch of sugar. Bring to the boil, stirring and scraping in the meaty residues. Let it bubble for a few minutes before tasting and adjusting the seasonings, adding a little more sugar if necessary. Strain and serve alongside the meat and crackling.
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