Pork with Apple, Cherry and Sage Stuffing and Apple Crisps
Sundays were made for this… Slow-roasted juicy pork filled with apple, cherries and sage that collect the fabulous flavours of the meat whilst roasting. You could substitute dates for the cherries if you wish, or use fresh flat-leaf parsley instead of the fresh sage for a more peppery flavour. Make sure to take the pork out of the fridge 1 hour before you intend on roasting to allow the meat to come to room temperature, which will make it more tender when cooked. The apple crisps are so simple to make and add a lovely texture to this dish.
Serves 6
1.5 kg boneless loin of pork
sea salt and freshly ground black
pepper
For the stuffing
200g cooking apples, diced
60 dried cherries, roughly chopped
1 red onion, finely diced
4 sage leaves, finely chopped, plus
extra to garnish
40g panko breadcrumbs
50g butter, melted
For the apple crisps
2 cooking apples
50g ground cinnamon
For the apple jus
1kg cooking apples, peeled, cored
and roughly chopped
2 tablespoons caster sugar
50g butter
1 Preheat the oven to 240°C/gas mark 9. Weigh the pork before starting and make a note of its weight.
2 Start by making the stuffing. In a large bowl, combine the apples, cherries, red onion, sage, breadcrumbs and melted butter. Season with salt and pepper and mix well.
3 Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing mixture onto the meat and spread evenly. Close up the loin and, using pieces of string, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends.
4 Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 minutes, then reduce the heat to 180°C/gas mark 4 and cook for 20 minutes per 450g.
5 To make the apple crisps, core the apples and slice very thinly through the middle of the apple (aim for slices that are 1–2mm thick). Dust with the cinnamon and lay flat on a baking sheet lined with baking parchment.
6 Cook in a preheated oven at 180°C/gas mark 4 for 45 minutes – 1 hour (so if you are cooking the pork at the same time, add the apple slices to the oven soon after reducing the temperature to 180°C/gas mark 4). Turn the slices halfway through and remove any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden.
7 For the apple jus, put the apples, sugar and butter in a saucepan. Cover and cook gently, stirring every so often, for 15–20 minutes, until the apples start to disintegrate. Once the pork is cooked, pour about 100ml of the pork cooking juices into the apples and stir.
8 Slice the roast pork and place on warmed plates. Scatter a few apple crisps over the top and finish with a drizzle of the hot apple jus. Garnish with sage leaves and serve.
Taken from Clodagh’s Irish Kitchen, published by Kyle Books. Priced at £19.99. Photography by Tara Fisher.
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