Roast Loin Of Pork With Sage, Onion, Potato And Apple Stu

INGREDIENTS

INSTRUCTIONS

Preheat oven to 230c/450f/Gas 8.  1 Take the skin from the pork and dry
assiduously with a paper towel.  Lay  in a shallow baking dish or tray,
scored- side up, and rub generously  with  salt. Roast all on its own
for about 20 minutes until very crisp.  2 Remove from the oven and
drain off the fat (which could be used to  make the stuffing, if you
haven't already done it).  3 Unless you intend to make the stuffing
with the pork fat from the  crackling, make the stuffing while the
crackling is cooking.  4 Open out your boned loin of pork and spread
the stuffing thickly  over the inside, or if the butcher has cut a
pocket into it, stuff  the stuffing  into that.  5 Either way, you
won't need it all. Ask someone to help you  carefully tie the loin up
with the stuffing inside, using several  lengths of string,  so that it
forms a nice roundish joint.  6 Don't worry if some of the stuffing
oozes out - pat back in any  that will fit easily and return the rest
to the bowl.  7 Weigh the joint and calculate the cooking time as
follows: allow 33  minutes per 500g or 30 minutes per lb, plus another
30 minutes extra.  8 Sit the joint on a rack over a roasting tin. Place
in the oven,  reduce the heat to 180c/350f/Gas 4 and roast for the
remainder of the  cooking time.  9 Once cooked, let the joint rest for
20-30 minutes before serving.  Pop the crackling back in the oven for
10 minutes to heat through.  Serve the pork and crackling with apple
sauce.  Converted by MC_Buster.  Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 48.4mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g