Leek and Apple Stuffed Pork

From Cookipedia


Leek and Apple Stuffed Pork
Leek and Apple Stuffed Pork
Servings:Serves 6
Calories per serving:1000
Ready in:2 hours
Prep. time:30 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:26th September 2013

A dish best prepared using pork labelled as Freedom Food, outdoor reared, outdoor bred, free-range or organic. RSPCA - Think Pig Campaign.

Making a stuffing can allow a joint of meat to go a little bit further than normal.


Ingredients

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Stuffing:

  • 1 leek, finely chopped
  • 1 tablespoon oil
  • 250 g pork sausages, casing removed or sausage meat, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  • 1 eating apple, cored and diced
  • 75 g chopped walnuts
  • 8 fresh sage leaves, chopped

Mise en place

  • Preheat oven to Gas Mark 4-5, 180°C, fan oven 160°C, 350°F.

Method

  1. Take the boned and rolled shoulder joint out of the fridge while you prepare the stuffing.
  2. Heat 1 tablespoon oil in a pan and cook the leeks until soft but not coloured. Spoon onto kitchen paper and drain and cool. Mix together the sausage meat, cooled leeks, apple pieces, walnuts and sage.
  3. Cut the strings from the pork joint and open up on a board with the rind side downwards. Make a slit toward the centre of the pork to make more room for the stuffing. Spoon the stuffing onto the middle of the pork, roll up the joint and secure with kitchen string in 3-4 places.
  4. Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).
  5. Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little oil and a sprinkling of salt.
  6. Place on a rack in a roasting tin and roast in the oven for calculated cooking time.
  7. When cooked, allow the pork to stand for 15 minutes.

Serving suggestions

Carve and serve with seasonal vegetables.

Variations

Use a few of the ingredients you may have left over from Christmas – nuts, apples and herbs. If you don’t have any sage, use thyme or parsley.

Chef's notes

To calculate how big your roast should be allow 100-175g raw meat per person for boneless joints.

Don't forget to Think Pig : http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.

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