Pot-Roasted Loin of Pork with Apple
You will need:
4lb Boned loin of pork (I used a 1lb joint with bones)
1/2 pint Dry Cider (I used Magners)
1/4 pint of Sour Cream (I used greek yoghurt)
1 1/2tsp of salt
For the Stuffing
1 oz Butter (local)
1 small onion (local) chopped
2 oz White bread crumbs (I used granary bread)
2 apples (I used 1) chopped
2 oz raisins
Finely grated rind of 1 orange (I used chopped orange rind)
Pinch of ground cloves
salt & pepper
1. Preheat the oven to 220°C (Gas mark 7). In a frying pan melt the butter and sauté the onions for 10 minutes then add the rest of the stuffing ingredients.
2. With the pork rind side down make a horizontal cut between the meat and the fat to make a pocket
3. Stuff the pocket with the stuffing. Roll joint up and tie with string. Score rind with sharp knife
4. Pour the cider and cream into a large casserole. Stir to combine then add the pork RIND SIDE DOWN. Cook in oven uncovered for 30 minutes.
5. Turn joint over so rind is facing upwards. Baste and sprinkle rind with salt. Cook for a further hour basting at 30 minutes.
6. Reduce heat to 180°C (Gas mark 4) and cook for a further 90 minutes.
7. Remove from oven and allow to rest for 20 minutes before carving.