An impressive and tasty alternative to traditional lamb this Easter
Roast Pork Loin With Cheddar & Apple Stuffing
6
10 minutes
2 hours
Traditional British
Sharp cheddar and sweet apple combine in this delicious roast pork recipe
Ingredients
- 2.4kg organic pork loin
- 300g organic sausagemeat
- 300g white bread, crusts removed
- 1 onion, chopped
- 1 garlic clove, crushed
- 10g fresh sage, finely chopped
- 1 large apple, grated
- 120g vintage cheddar, grated
- Salted butter
- Sea salt
Directions
- Preheat oven to 230c
- Place the pork loin in a large roasting tin, pat dry and sprinkle the rind generously with sea salt
- Roast for 15 minutes, the reduce heat to 180c and roast for a further 1.5 hours (or 30 minutes per kg)
- Whilst the loin is roasting, prepare the stuffing by blitzing the bread into breadcrumbs in a food processor and then placing in a large bowl with the sausage meat
- Fry the onion gently in a knob of butter until softened, then add the garlic and sage and fry on a low heat for a further 2 minutes then leave to cool
- Add the grated apple, grated cheddar and cooled onion mixture to the breadcrumbs and sausage meat bowl. Scrunch it all together with your hands and tip into an overnproof dish
- Cook the stuffing in the oven for the final 25 minutes of the pork roasting time
- When cooked, leave the pork to rest for 10 minutes and cover the stuffing with foil to keep warm
- Serve together with seasonal veg
