Stuffed Loin of Pork
Treat your appetite this Heritage Month!
Dig into this flavourful pork loin recipe.
INGREDIENTS
Stuffing
- 6 Pork sausages/bangers, meat only, discard the skins (casings)
- 20g Dried Breadcrumbs
- 10 Dried Apricots, finely diced
- 2 sprigs Rosemary, finely chopped
- Salt and pepper
- 2kg Loin of pork, skin scored and butterflied
- Olive oil for rubbing the loin
- 15ml Cake Flour
- 250ml Beef Stock
Ask the butchery staff to remove the bone from a loin of pork for you; also to score the outside skin and to butterfly the loin so that it can be opened into a large, rectangular flat piece of meat which can be stuffed and rolled up.
Pumpkin Fritters
- 2 cups Pumpkin or butternut, cooked, drained and cooled
- ¾ cups cake flour
- 1 tsp (5ml) baking powder
- Pinch of salt
- 1 large or extra-large egg, beaten
- 60 ml oil, for frying
- Cinnamon sugar for dusting
METHOD
Stuffed Pork Loin
Preheat the oven to 240C.
In a mixing bowl, add the sausage meat, breadcrumbs, diced apricots and chopped rosemary. Season with salt and pepper and mix well.
Open out the pork loin like a book, season it well with salt and pepper and place the sausage meat stuffing inside.
Roll or close it back up to resemble the original loin shape and tie at intervals with string to hold it together.
Pat the outside skin dry and rub with salt and olive oil.
Heat oven to 240C. Place the pork loin in a roasting tray. Roast uncovered for 25 minutes and adjust oven to 180C. Roast for another 1.5 hrs. An easy way to calculate cooking time is: one hour for every kg of pork in the oven, or 30 minutes per 500g.
To check if its cooked through, any meat juices that run out should be clear. An internal temperature of between 71C and 75C is ideal.
Transfer the stuffed pork loin to a dish, then cover with foil and leave to rest. The resting is an important step that shouldn’t be missed out.
Spoon most of the fat out the tray, leaving the meat juices and a small amount of fat. Place tray on the stove or transfer juices to a frying pan. Stir in the flour for 1 min followed by the beef stock, and simmer for a few minutes. Add hot water if needed. Strain into a jug.
Serve slices of pork loin with steamed broccoli, pumpkin fritters and gravy.
Pumpkin Fritters
Mash the pumpkin or butternut up or blitz it in a blender.
Add in cake flour, baking powder, salt and egg.
Mix it together into a smooth paste.
Add the oil in a frying pan and drop large spoons full of batter into the heated oil. Fry on both sides until golden brown. Remove from pan and drain on kitchen paper.
Dust generously with cinnamon sugar.
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