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Ingredientes
- 1Â 3/4 kg Boned and rolled loin of pork
- 2 x Fat cloves of garlic
- 6 x Sage leaves
- 6 sprg thyme
- Â Â Fresh grnd sea salt
- Â Â Fresh grnd black pepper
- 1 x Onion, 1 carrot, 1 stick celery
- Â Â Pork bones
- 1 dsp plain flour
- 1 x Glass red wine
- 420 ml Brown chicken stock
- 60 gm Hazelnuts
- 1 sm Onion
- 15 gm Unsalted butter
- 1 x Cox's Orange Pippin apple
- 125 gm Fresh breadcrumbs
- 1 Tbsp. Minced fresh thyme leaves
- 1 Tbsp. Minced fresh parsley
- Â Â Salt and grnd black pepper
Direcciones
- Note: Keeping the pork raised in the roasting tin helps the skin to crackle more easily. Leaving the skin on the vegetables during roasting makes the sauce a richer, darker colour.
- Pre-heat the oven to hottest setting. Dry pork with absorbent kitchen paper. Place pork on a chopping board. Make incisions into flesh of pork with point of sharp knife - make incisions into flesh under scored crackling. Cut garlic into slivers and insert with torn sage leaves and tiny sprigs of thyme into the incisions. Rub the surface of pork with salt and finish with pepper. Don't use cooking fat - there will be sufficient from the pork.
- Wash and roughly chop vegetables, don't peel. Place in a roasting tin with pork bones to create a trivet. Sit prepared pork on vegetables.
- Roast pork in a very warm pre-heated oven for about 30 min till skin has crackled. reduce heat to 200C/gas 6. Roast for a further 45 min.
- Prepare stuffing while pork is roasting. Roast hazelnuts. Chop hazelnuts & place in bowl. Finely chop 1/2 onion. Heat butter in a small pan, add in minced onion and cook till softened. Peel, core and finely dice apple.
- Add in cooked onion to hazelnuts with apple, breadcrumbs, herbs, salt and pepper and mix well. Add in sufficient boiling water to give a moist paste that will cling together. Form stuffing into 12 little balls and place each in a small 12 hole bun tin. Pour a tsp. of fat from joint being roasted over each stuffing ball. Roast in oven for 15 min. This will give a moist stuffing with crusty outside.
- Test meat by inserting skewer - the juices should run clear. If pork is not cooked at this stage a further 10-15 min should complete. remove pork from roasting tin and leave in a hot place uncovered, to rest.
- Pour excess fat from tin, leaving about 1 tablespoonful. Blend flour into fat in tin with a wooden spoon or possibly whisk. Place tin on hob (med heat), whisk in wine, then stock. Scrape crusty bits from base of tin. Making sauce in roasting tin will also extract maximum flavour and colour from bones and vegetables. Season to taste. Strain sauce through sieve into sauce boat, discarding bones and veg.
- Carve pork into slices and serve with stuffing balls, pcs of crackling and sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 80 | 31% |
| Total Fat 9.35g | 12% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 401mg | 17% |
| Potassium 339mg | 10% |
| Total Carbs 31.56g | 8% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.26g | 3% |
| Protein 7.17g | 11% |
