Roast Pork with Apple and Nut Stuffing Recipe

Roast Pork with Apple and Nut Stuffing Recipe

Ingredients : Serves 6

25 g/1 oz/2 tbsp butter or margarine
1 onion, chopped
50 g/2 oz/0.5 cup cashew nuts, chopped
2 slices of bread, cubed
1 cooking (tart) apple, peeled, cored and chopped
1 celery stick, chopped
15 ml/1 tbsp chopped parsley
2.5 ml/0.5 tsp savory
2.5 ml/0.5 tsp lemon juice
Salt and freshly ground black pepper

1.5 kg/3 lb shoulder of pork, boned

30 ml/2 tbsp oil
150 ml/0.25 pt dry cider

Method :

Melt the butter or margarine and fry (saute) the onion and nuts until just browned, then stir in the bread, apple and celery and fry until soft. Stir in the parsley, savory and lemon juice and season to taste. Flatten the joint and spread the stuffing over the meat, then roll it up and tie securely with string. Place in a roasting tin (pan), brush well with the oil and sprinkle with salt. Bake in a preheated oven at 200C/400F/gas mark 6 for 20 minutes, then reduce the heat to 180C/350F/gas mark 4 and cook for a further 1.5 hours until the meat is well cooked through. Transfer the meat to a warm serving dish and keep warm. Pour the cider into the tin and bring to the boil, stirring to scrape up all the meat juices. Simmer until reduced and thickened slightly, then pour it into a sauce boat and serve with the pork.

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