Brined Pork loin roast with apple and herb stuffing
On overnight brine is the secret ingredient to keeping this pork roast juicy and tender, even with the fierce heat required for good crackling. We're also rolling the loin around a sweet and savoury mix of cooked down apples with juniper berries and herbs, which imparts an aromatic herbaceousness to the meat. This will come frozen. Just defrost, pat dry and rub the skin with salt before placing in a preheated 200C oven for 50 minutes. If at that stage the crackling isn't as puffed and golden as you'd wish, remove it in one piece, crank up the oven to 220C and return to the oven while the roast rests, covered with foil. Carve into thick slices and serve with the braised red cabbage, mash and/or roast vegetables. Each piece weighs about 1 kg before cooking and should serve 4-6, depending on appetite and accompaniments.
Pork loin, brown sugar, salt, pepper, thyme, bay leaves, garlic, rosemary, sage, juniper berries, onion, olive oil, apple, thyme, Dijon mustard.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves 4-5 adults or an older/larger family
Serve with mash, roasted vegetables, braised cabbage, steamed greens or wilted spinach.