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Name: Roast Loin of Pork with Hazelnut And Apple Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 3/4 kg Boned and rolled loin of; 2 Fat cloves of garlic; 6 Sage leaves; 6 Sprigs thyme; Fresh ground sea salt; Fresh ground black pepper; 1 Onion; 1 carrot, 1 stick; ; celery; Pork bones; 1 Dsp plain flour; 1 Glass red wine; 420 ml Brown chicken stock; 60 g Hazelnuts; 1 sm Onion; 15 g Unsalted butter; 125 g Fresh breadcrumbs; 1 tb Chopped fresh thyme leaves; 1 tb Chopped fresh parsley; Salt and ground black pepper

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INGREDIENTS

1 3/4 kg Boned and rolled loin of
2 Fat cloves of garlic
6 Sage leaves
6 Sprigs thyme
Fresh ground sea salt
Fresh ground black pepper
1 Onion; 1 carrot, 1 stick
; celery
Pork bones
1 Dsp plain flour
1 Glass red wine
420 ml Brown chicken stock
HAZELNUT & APPLE STUFFING
60 g Hazelnuts
1 sm Onion
15 g Unsalted butter
125 g Fresh breadcrumbs
1 tb Chopped fresh thyme leaves
1 tb Chopped fresh parsley
Salt and ground black pepper

INSTRUCTIONS

Note: Keeping the pork raised in the roasting tin helps the skin to crackle more easily. Leaving the skin on the vegetables during roasting makes the sauce a richer, darker colour. Pre-heat the oven to hottest setting. Dry pork with absorbent kitchen paper. Place pork on a chopping board. Make incisions into flesh of pork with point of sharp knife - make incisions into flesh under scored crackling. Cut garlic into slivers and insert with torn sage leaves and tiny sprigs of thyme into the incisions. Rub the surface of pork with salt and finish with pepper. Do not use cooking fat - there will be enough from the pork. Wash and roughly chop vegetables, do not peel. Place in a roasting tin with pork bones to form a trivet. Sit prepared pork on vegetables. Roast pork in a very hot pre-heated oven for about 30 minutes until skin has crackled. reduce heat to 200C/gas 6. Roast for a further 45 minutes. Prepare stuffing while pork is roasting. Roast hazelnuts. Chop hazelnuts & place in bowl. Finely chop 1/2 onion. Melt butter in a small pan, add chopped onion and cook until softened. Peel, core and finely dice apple. Add cooked onion to hazelnuts with apple, breadcrumbs, herbs, salt and pepper and mix well. Add sufficient boiling water to give a moist paste which will cling together. Form stuffing into 12 little balls and place each in a small 12 hole bun tin. Pour a teaspoon of fat from joint being roasted over each stuffing ball. Roast in oven for 15 minutes. This will give a moist stuffing with crusty outside. Test meat by inserting skewer - the juices should run clear. If pork is not cooked at this stage a further 10-15 minutes should complete. remove pork from roasting tin and leave in a warm place uncovered, to rest. Pour excess fat from tin, leaving about 1 tablespoonful. Blend flour into fat in tin with a wooden spoon or whisk. Place tin on hob (med heat), whisk in wine, then stock. Scrape crusty bits from base of tin. Making sauce in roasting tin will also extract maximum flavour and colour from bones and vegetables. Season to taste. Strain sauce through sieve into sauce boat, discarding bones and veg. Carve pork into slices and serve with stuffing balls, pieces of crackling and sauce. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Roast Loin of Pork with Hazelnut And Apple Stuffing

1 3/4 kg Boned and rolled loin of
2 Fat cloves of garlic
6 Sage leaves
6 Sprigs thyme
 Fresh ground sea salt
 Fresh ground black pepper
1 Onion; 1 carrot, 1 stick
 ; celery
 Pork bones
1 Dsp plain flour
1 Glass red wine
420 ml Brown chicken stock
 HAZELNUT & APPLE STUFFING
60 g Hazelnuts
1 sm Onion
15 g Unsalted butter
125 g Fresh breadcrumbs
1 tb Chopped fresh thyme leaves
1 tb Chopped fresh parsley
 Salt and ground black pepper

Note: Keeping the pork raised in the roasting tin helps the skin to crackle  more easily. Leaving the skin on the vegetables during roasting makes the  sauce a richer, darker colour.    Pre-heat the oven to hottest setting. Dry pork with absorbent kitchen  paper. Place pork on a chopping board. Make incisions into flesh of pork  with point of sharp knife - make incisions into flesh under scored  crackling. Cut garlic into slivers and insert with torn sage leaves and  tiny sprigs of thyme into the incisions. Rub the surface of pork with salt  and finish with pepper. Do not use cooking fat - there will be enough from  the pork.    Wash and roughly chop vegetables, do not peel. Place in a roasting tin with  pork bones to form a trivet. Sit prepared pork on vegetables.    Roast pork in a very hot pre-heated oven for about 30 minutes until skin  has crackled. reduce heat to 200C/gas 6. Roast for a further 45 minutes.    Prepare stuffing while pork is roasting. Roast hazelnuts. Chop hazelnuts &  place in bowl. Finely chop 1/2 onion. Melt butter in a small pan, add  chopped onion and cook until softened. Peel, core and finely dice apple.    Add cooked onion to hazelnuts with apple, breadcrumbs, herbs, salt and  pepper and mix well. Add sufficient boiling water to give a moist paste  which will cling together. Form stuffing into 12 little balls and place  each in a small 12 hole bun tin. Pour a teaspoon of fat from joint being  roasted over each stuffing ball. Roast in oven for 15 minutes. This will  give a moist stuffing with crusty outside.    Test meat by inserting skewer - the juices should run clear. If pork is not  cooked at this stage a further 10-15 minutes should complete. remove pork  from roasting tin and leave in a warm place uncovered, to rest.    Pour excess fat from tin, leaving about 1 tablespoonful. Blend flour into  fat in tin with a wooden spoon or whisk. Place tin on hob (med heat), whisk  in wine, then stock. Scrape crusty bits from base of tin. Making sauce in  roasting tin will also extract maximum flavour and colour from bones and  vegetables. Season to taste. Strain sauce through sieve into sauce boat,  discarding bones and veg.    Carve pork into slices and serve with stuffing balls, pieces of crackling  and sauce.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (518g)
Recipe Makes: 4 servings

Calories: 259
Calories from Fat: 125 (48%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2g
Cholesterol 8.1mg		2 %
Sodium 269.8mg		9 %
Potassium 225.5mg		6 %
Total Carbohydrate 28.3g		8 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 24.6g
Protein 6.9g		10 %
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.

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Calories per serving: 259

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