CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Grigson | 6 | Servings |
INGREDIENTS
1 | Loin of pork, weighing | |
around 1.3 | ||
1.5 kg with bone | ||
bonedskin scored | ||
and cut off | ||
Sage, onion potato and | ||
apple stuffing | ||
Salt |
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