Roast Loin of Pork with an Apricot and Sage Stuffing

Name: Roast Loin of Pork with an Apricot and Sage Stuffing
Yield: Serves 6
Cuisine: British
Ingredients: 50 g (2 oz) wild or button mushrooms, cut into small dice; 50 g (2 oz) wild or button mushrooms, cut into small dice; Cooking oil; Butter; 225 g (8 oz) pork belly (including 50 g/2 oz of belly fat or pork sausagemeat), finely minced or blitzed in a food processor; 225 g (8 oz) pork belly (including 50 g/2 oz of belly fat or pork sausagemeat), finely minced or blitzed in a food processor; 2 eggs; 225 g (8 oz) pork belly (including 50 g/2 oz of belly fat or pork sausagemeat), finely minced or blitzed in a food processor; 5–6 sage leaves, chopped; 75 g (3 oz) ready-to-eat dried apricots, cut into 5 mm (¼ in) dice; glass of white wine or 150 ml (¼ pint) cider; 50 g (2 oz) fresh white breadcrumbs; 150–300 ml (¼-½ pint) Veal Jus/gravy, (or 150 ml (¼ pint) Chicken Stock plus 150 ml (¼ pint) double cream); glass of white wine or 150 ml (¼ pint) cider; 150–300 ml (¼-½ pint) Veal Jus/gravy, (or 150 ml (¼ pint) Chicken Stock plus 150 ml (¼ pint) double cream); 1 X 6-bone loin of pork, ‘French trimmed’, with skin removed for the crackling; 4 rashers of streaky bacon or back bacon; 4 rashers of streaky bacon or back bacon; 2–3 tablespoons cooking oil; Salt and pepper; Salt and pepper; Plain flour, for dusting; 100 g (4 oz) lemon honey; 50 g (2 oz) chicken livers; 4 shallots or 1 onion, finely chopped; 4 shallots or 1 onion, finely chopped; 300 ml (½ pint) dry cider

Preparation info

Serves
6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This roast is a good alternative to the classic Christmas turkey. The loin is filled with a moist, slightly sweet and savoury stuffing in keeping with the style of Christmas lunch dishes. But, to be honest, I eat this at any time of the year.

Stuffing a pork joint totally changes its texture and provides a beautiful moist centre which can so often become drained of all its juices, particularly during roasting. The loin is best bought on the bone and ‘French-trimmed’, which means tha

Ingredients

Europe
United Kingdom
Main course
Christmas

Ingredients

Method