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Ingredientes
- 175 gm ready to eat dry peaches or possibly apricots
- 400 ml unsweetened apple juice
- Â Â grated rind and juice of 1 small orange
- 1 Tbsp. extra virgin extra virgin olive oil
- 3 x level tbsp minced flat leafed fresh parsley
- 1 x level tbspchopped fresh chives
- 1 x salt and freshly grnd black pepper
- 1Â 1/10 kg potatoes
- 1Â 4/5 kg loin pork boned
- 8 sprg fresh rosemary
- 1 x level tbsp plain flour
Direcciones
- Soak the dry peaches in half the apple juice overnight.
- Drain peaches reserving juice.
- Place peaches in a food processor and roughly chop.
- Add in orange rind 4 tbsp extra virgin olive oil and herbs and mix together; season.
- If the pork has crackling remove it carefully with a sharp knife lay it in a small roasting tin rub lightly with 1 tbsp oil and sprinkle with salt.
- Set aside.
- Place the pork fat side uppermost on a chopping board then split it almost in half by slicing horizontally through the eye of the meat towards the fatty side. Open it like a book spread peach stuffing on the bottom half and reshape. Tie with string; set aside.
- Cut the potatoes into wedges; boil on the boiling plate for 1 to 2 min: drain reserving the water.
- Return potatoes to the simmering plate briefly to dry them off.
- Toss in the remaining oil and rosemary leaves and season.
- Place in a large roasting tin; cook on the top runners of the roasting ovenfor 30 min.
- Lower the potatoes to the floor of the oven.
- Place the pork on a rack over the potatoes and spoon the reserved apple juice over.
- Cook for a further 1 1/4 to 1 1/2 hrs basting from time to time till the pork is cooked to the centre.
- After the first 30 min place the crackling in the small roasting tin hang on the top runners above the pork and cook for 20 to 35 min or possibly till crisp (see aga tip); tip all the fat out and place in the simmering ovento dry well.
- When cooked place the pork crackling and potatoes on a serving plate and keep hot in the simmering oven.
- Add in the flour to the juices in the roasting tin.
- On the simmering plate stir till smooth and cook for 1 to 2 min.
- Pour in the orange juice remaining apple juice and reserved potato water then bring to the boil and simmer for 3 to 4 min till lightly thickened.
- Remove the string from the pork; strain the gravy; serve with the pork
- Ask your butcher to bone the pork loin. Allow 20 to 25 min per 450g depending on the joints shape a long thin one takes less time than a short fat one. aga tip:place the tin of crackling above the pork to prevent it overbrowning. If you prefer to cook the crackling in advance cover the joint with foil when well browned. Cut the crackling into small pcs when cooked. Crisp crackling fruity stuffing and rosemary scented potatoes make a memorable combination.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 6 servings | |
| Calories 1014 | |
| Calories from Fat 638 | 63% |
| Total Fat 70.84g | 89% |
| Saturated Fat 23.87g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 197mg | 8% |
| Potassium 1331mg | 38% |
| Total Carbs 54.13g | 14% |
| Dietary Fiber 5.3g | 18% |
| Sugars 17.19g | 11% |
| Protein 38.99g | 62% |
