Honey Pork with Raisin and Rosemary Stuffing

Name: Honey Pork with Raisin and Rosemary Stuffing
Yield: Serves 6-8
Ingredients: 1-2 sprigs rosemary or 2 teaspoons (2 x 5 ml spoon) dried rosemary; 1-2 sprigs rosemary or 2 teaspoons (2 x 5 ml spoon) dried rosemary; 3-4 oz (75-100 g) seedless raisins; 1-2 cloves garlic; 2½-3½ lb (1-1.5 kg) rolled pork shoulder or belly; 2½-3½ lb (1-1.5 kg) rolled pork shoulder or belly; salt, black pepper; salt, black pepper; approx. 2 tablespoons (2 x 15 ml spoon) honey

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

Cold roast pork can be rather dry and dull. This way of stuffing it and cooking it in honey makes the joint particularly moist and full of flavour, while its glossy appearance is festive and inviting.

Ingredients

1-2 sprigs rosemary or 2 teaspoons (2 x 5 ml spoon) dried rosemary

Main course
December
Christmas
Gluten-free

Method

Take the leaves off the rosemary sprigs and chop them up finely with the raisins and garlic. Press this mixture deep into the gaps in the meat or, if the meat hasn’t been rolled yet by the butcher, spread the stuffing on, then roll up and tie securely with string. Sprinkle all over with salt and pepper. Then press the honey in with the raisin mixture and smear honey liberally all over the joint