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Try this Roast Loin of Pork with Sage, Onion, Potato And Apple Stuff recipe, or contribute your own. "Onion" and "Apple" are two of the tags cooks chose for Roast Loin of Pork with Sage, Onion, Potato And Apple Stuff.
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Preheat oven to 230c/450f/Gas 8. 1 Take the skin from the pork and dry assiduously with a paper towel. Lay in a shallow baking dish or tray, scored- side up, and rub generously with salt. Roast all on its own for about 20 minutes until very crisp. 2 Remove from the oven and drain off the fat (which could be used to make the stuffing, if you havent already done it). 3 Unless you intend to make the stuffing with the pork fat from the crackling, make the stuffing while the crackling is cooking. 4 Open out your boned loin of pork and spread the stuffing thickly over the inside, or if the butcher has cut a pocket into it, stuff the stuffing into that. 5 Either way, you wont need it all. Ask someone to help you carefully tie the loin up with the stuffing inside, using several lengths of string, so that it forms a nice roundish joint. 6 Dont worry if some of the stuffing oozes out - pat back in any that will fit easily and return the rest to the bowl. 7 Weigh the joint and calculate the cooking time as follows: allow 33 minutes per 500g or 30 minutes per lb, plus another 30 minutes extra. 8 Sit the joint on a rack over a roasting tin. Place in the oven, reduce the heat to 180c/350f/Gas 4 and roast for the remainder of the cooking time. 9 Once cooked, let the joint rest for 20-30 minutes before serving. Pop the crackling back in the oven for 10 minutes to heat through. Serve the pork and crackling with apple sauce. Recipe by: Sophie Grigsons Herbs
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