Roast Pork With Apple And Celery Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Sainsbury3 | 6 | Servings | |
INGREDIENTS
| 1 1/4 | kg | Boneless Tenderlean Leg of |
| Pork 2 1/2lb | ||
| 75 | g | Wholemeal breadcrumbs, 3oz |
| 2 | Sticks celery, finely | |
| chopped | ||
| 1 | Onion, grated | |
| 1 | Cooking apple, finely | |
| chopped | ||
| 40 | g | Chopped hazelnuts, 1 1/2oz |
| 2 | T | Freshly chopped sage or |
| thyme | ||
| 1 | Egg, size 3 | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Remove the skin and a thin layer of the fat. Score the pork with a knife to form a diamond pattern. Place all stuffing ingredients in a bowl and mix well. Open out the pork and spread over the stuffing, roll up and tie with string. Place on a rack in a roasting tin and sprinkle with seasononing to taste. Place in a preheated oven 160øC/325øF/Gas mark 3 for approximately 2 hours, basting occasionally. Serve garnished with celery leaves. Skim the juices and serve as gravy. Converted by MC_Buster. NOTES : This quick and easy to make stuffing will transform the pork into a dish for a special occasion. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 40.9mg
Sodium: 327.6mg
Potassium: 566.5mg
Carbohydrates: 6.4g
Fiber: 3.9g
Sugar: 1.4g
Protein: 18.1g