Try this Roast Loin of Pork with Sage, Onion, Potato And Apple Stuff recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6 | ||
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Calories: 567 | ||
Calories from Fat: 285 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 219.3mg | 67 % | |
Sodium 140.5mg | 5 % | |
Potassium 838.6mg | 22 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 65.6g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 567
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