Roast Stuffed Loin of Pork

Name: Roast Stuffed Loin of Pork
Yield: Serves 4–6
Ingredients: freshly ground black pepper; finely chopped herbs; salt; stock, to moisten; 3½ lb / 1.60 kg loin of pork; 1 onion, peeled and finely chopped; 4 oz / 110 g soft breadcrumbs; 2 oz / 60 g shelled and chopped walnuts

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is a good-tempered roast, like most pork dishes, and can be left well alone in the oven. Long, slow cooking is needed so an extra 15 minutes or so won’t hurt. It is delicious hot or cold, but if you are serving it cold, do not serve it straight from the refrigerator. Chilled slices of meat are most unappetizing.

Ingredients

3 oz / 85-g dried prunes
3½ lb / 1.60 kg

Main course

Method

Put the prunes to soak in hot water. Remove the skin from the pork and bone the joint. You can make stock with the bones. Remove a few of the loose pieces of meat, and finely chop or mince them. Mix the onion with the chopped meat, breadcrumbs and walnuts. Add the herbs and seasoning, and spread the stuffing over the meat. Drain the prunes and remove the stones. Lay the prunes down the middle o