28 December 2012,03:12 by

Posted in

Rate this Article:

 Print Hits: 1,884


Serves :

Preparation Time :
25 minutes

Cooking Time :
3 hours 20 minutes

Preparation Method :

  • Preheat the oven to 220°C/425°F/ Gas 7. To make the stuffing, melt the butter in a pan and gently fry the union for 10 minutes, or until soft. Stir into the remaining stuffing ingredients.
  • Put the pork, rind side down, on a board. Make a horizontal cut between the meal and outer layer of fat, cutting to within 2.5cm/1 in of the edges to make a pocket.
  • Push the stuffing into the pocket. Roll up lengthways and tie with string. Score the rind at 2cm/ 3/4 in intervals with a sharp knife.
  • Pour the cider and soured cream I into a casserole, in which the joint just fits. Stir to combine, and then add the pork, rind side down. Cook, uncovered, in the oven for 30 minutes.
  • Turn the joint over, so that the rind is on top. Baste with the juices, and then sprinkle the rind with sea salt. Cook for 1 hour, basting after 30 minutes.
  • Reduce the oven temperature to 180°C/350°F/Gas4.Cook for a further 1 ½ hours. Leave the joint to stand for 20 minutes before carving.


  • 1.75 kg boned loin of pork
  • 300 ml dry cider
  • 150 ml soured cream
  • 1 ½ teaspoon sea salt 

For the stuffing

  • 2 tablespoon butter
  • 1 small onion, chopped
  • 50 grams fresh while Breadcrumbs
  • 2 apples, cored, peeled and chopped
  • 50 grams raisins
  • Finely grated rind of 1 orange 
  • Pinch of ground cloves

1 comment for “Roast Loin of Pork with Apple Stuffing”

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA