Roast pork with stuffing and apple and geranium sauce

Try this fabulous roast pork with a delicate geranium-scented apple sauce from Alan Coxon and Clodagh McKenna
By Alan Coxon
Roast pork with stuffing and apple and geranium sauce
  • Rating:
  • Serves: 6
  • Cook Time: 2 hours 45 minutes
  • Prep Time:
  • Effort: easy



  • 1 leg of pork
  • 2 tbsp sea salt
  • 2 tbsp English mustard powder

For the stuffing

  • 4 small eggs
  • 200 g sliced white bread, cut into large dice
  • 1 onions, finely chopped
  • 40 g cooked spinach, chopped
  • 30 ml milk
  • 0.5 tsp grated nutmeg
  • 50 g butter
  • 1 tbsp parsley
  • 1 tbsp marjoram
  • 0.5 tbsp thyme
  • 0.5 tbsp black pepper

For the apple and geranium sauce

  • 250 g cooking apples, ideally Bramley
  • 2 tbsp sugar
  • 6 geranium leaves


1. Set the oven to 220C/gas 8. Dry the leg of pork thoroughly with a piece of kitchen paper. 2. Using a very sharp knife, score thin lines across the back. Rub the scored skin with the salt and mustard powder and place in a roasting tray. 3. Cook for 10 minutes, and reduce the oven temperature to 160C/gas 2. Cook for a further one and a half hours, and then baste the skin with a little cold water. Increase the heat to 180C/gas 4 and cook for a further 10 minutes to crackle the skin. 4. For the stuffing, beat the eggs in a large bowl and stir in the bread, onion, spinach, milk, nutmeg, butter, herbs and seasoning. 5. Squeeze out any excess moisture and spread the stuffing mixture evenly on a baking tray. Cook for 35 minutes or so, until set and firm. 6. Peel, quarter, core and roughly chop the apples, and place them in a saucepan with the sugar, geranium leaves and water. Cover the pan and cook over a low heat for 10 minutes, or until all the fruit has broken down.8. Remove the pork from the oven and leave to rest for 10 minutes before carving. Take the stuffing out of the oven, cut into squares, and serve with the roast pork and crackling.

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