Friday, 1 December 2017

Stuffed loin of pork

A good roast to do on a Sunday or if entertaining. Ask your butcher to provide a relevant size loin of pork for the number you are feeding and say you are stuffing it.

Make the filling out of sausage meat, parsley and breadcrumbs.

Spread this over the loin and then wrap together and hold with string.
















Place in a roasting tray with baby carrots and onions underneath. The remaining stuffing can be roasted as balls around it.

Slow roast in the oven for about 1-1.5 hours depending on size until cooked. Then you can increase the heat at the end to bring out the crackling for 20 mins.






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