Cider- and Honey-Glazed Loin of Pork with Gooseberry, Apple and Sage Stuffing

Name: Cider- and Honey-Glazed Loin of Pork with Gooseberry, Apple and Sage Stuffing
Yield: Serves 4 to 6
Ingredients: salt; 2 cloves of garlic, peeled and crushed; 75 g (3 oz) walnut pieces; 5 or 6 sage leaves, chopped; pepper; 1 loin of pork weighing about 2 kg (3½ lbs, bone out, but keep the skin; 3 sprigs of sage; 150 mls (5 oz) stock, water or wine; 150 mls (5 oz) stock, water or wine; 2 tablespoons English honey; 1 small onion, peeled and finely chopped; 1 handful of gooseberries, if available; 100 g (4 oz) soft brown breadcrumbs; 150 mls (5 oz) stock, water or wine; 4 tablespoons English cider; 4 tablespoons English cider brandy; 4 tablespoons English cider brandy

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 loin of pork weighing about 2 kg (3½ lbs, bone out, but keep the skin
3

Main course

Method

Discard any excess fat from the meat and skin. For the stuffing, finely chop any meat trimmings, together with the onion and fruit. Mix with the breadcrumbs, sage, walnuts, garlic and seasoning. Make a deep horizontal slit the full length of the loin, and open it out flat. Spread the stuffing over the meat. Roll it up, and tie at intervals, tucking back any stuffing which escapes.