| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
|
|
Pork bones |
| 1 3/4 |
kg |
Boned and rolled pork loin; (4lb) |
| 1 |
|
Carrot |
| 1 |
|
Leek |
| 1 |
|
Onion |
| 1 |
|
Stick celery |
| 1 |
|
Handful mixed thyme and sage stems |
|
|
A couple of glasses of red wine to |
|
|
; de-glaze |
| 300 |
ml |
Pork or chicken stock; (1/2pt) |
|
|
Salt and pepper |
| 1 |
sm |
Onion; peeled and finely |
|
|
; chopped |
| 15 |
g |
Butter; (1/2oz) |
| 2 |
|
Cox's Orange pippin apples; peeled and finely |
|
|
; chopped |
| 55 |
g |
Roasted and chopped hazelnuts; (2oz) |
| 125 |
g |
Fresh breadcrumbs; (4oz) |
| 2 |
tb |
Fresh thyme leaves |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped sage leaves |
|
|
Salt and pepper |
| 2 |
|
Apples peeled; cored and cut into |
|
|
; rings, fried till |
|
|
; golden |
INSTRUCTIONS
THE STUFFING
Pre-heat oven to 240°C/475°F/gas mark 8
For stuffing:
Fry onion in butter until softened
Put all other ingredients in a bowl and add the fried onion. Season
generously
Pour over enough boiling water to bind together into a moist stuffing
To prepare the pork:
Using an apple corer and a knife, make a hole through the centre of the
pork by taking out a plug of the meat from end to end.
Push the stuffing through the joint until it has a circle of stuffing
through it.
Season the joint and season the skin generously with sea salt which will
help the skin to crackle.
Put the vegetables and pork bones in the roasting tin to form a trivet and
sit the pork on top.
Roast in the very hot oven for about 30 minutes until the skin has
crackled. Reduce the heat to 200°C/400°F/gas mark 6 for a further 45
minutes or until the juices run clear.
Whilst the meat is cooking, make the meat is cooking make the remainder of
the stuffing into little balls. Saut. in a knob of butter and then roast in
a bun tin (to keep the shape) until cooked and crisp. Fry apple rings and
keep warm.
Remove pork to a warm place to rest and de-glaze the roasting tin with the
wine, Scraping up all the meaty juices into it. Add stock and reduce whilst
pressing the vegetables and bones with a basting spoon to extract all the
flavour. Sieve into a clean pan. Check seasoning and whisk in a little
chilled butter to give it gloss.
Sit the stuffing balls on the apple rings and arrange round the pork to
serve.
Converted by MC_Buster.
Per serving: 624 Calories (kcal); 18g Total Fat; (24% calories from fat);
16g Protein; 104g Carbohydrate; 34mg Cholesterol; 885mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”