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Receta Roast Loin Of Pork With Sage, Onion, Potato And Apple Stuff
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Ingredientes
- 1 x Loin of pork, weighing around 1.3 - 1.5 kg with bone - boned,skin scored and cut off
- Â Â Sage, onion, potato and apple stuffing
- Â Â Salt
Direcciones
- Preheat oven to 230c/450f/Gas 8.
- 1 Take the skin from the pork and dry assiduously with a paper towel. Lay
- in a shallow baking dish or possibly tray, scored- side up, and rub generously with
- salt. Roast all on its own for about 20 min till very crisp.
- 2 Remove from the oven and drain off the fat (that could be used to make the stuffing, if you haven't already done it).
- 3 Unless you intend to make the stuffing with the pork fat from the crackling, make the stuffing while the crackling is cooking.
- 4 Open out your boned loin of pork and spread the stuffing thickly over the inside, or possibly if the butcher has cut a pocket into it, stuff the stuffing
- into which.
- 5 Either way, you will not need it all. Ask someone to help you carefully tie the loin up with the stuffing inside, using several lengths of string,
- so which it forms a nice roundish joint.
- 6 Do not worry if some of the stuffing oozes out - pat back in any which will fit easily and return the rest to the bowl.
- 7 Weigh the joint and calculate the cooking time as follows: allow 33 min per 500g or possibly 30 min per lb, plus another 30 min extra.
- 8 Sit the joint on a rack over a roasting tin. Place in the oven, reduce the heat to 180c/350f/Gas 4 and roast for the remainder of the cooking time.
- 9 Once cooked, let the joint rest for 20-30 min before serving. Pop the crackling back in the oven for 10 min to heat through. Serve the pork and crackling with apple sauce.
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