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Roast Stuffed Loin of Pork
- Serves
4–6
- Difficulty
Easy
Published 1995
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 3½ lb 1.60 kg
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
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