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Рецепт Roast Loin Of Pork With Apple And Hazelnut Stuffing
by Global Cookbook

Roast Loin Of Pork With Apple And Hazelnut Stuffing
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Ингредиенты

  •     Pork bones
  • 1 3/4 kg Boned and rolled pork loin, (4lb)
  • 1 x Carrot
  • 1 x Leek
  • 1 x Onion
  • 1 stk celery
  • 1 handf mixed thyme and sage stems
  •     A couple of glasses of red wine to de-glaze
  • 300 ml Pork or possibly chicken stock, (1/2pt)
  •     Salt and pepper
  • 1 sm Onion, peeled and finely minced
  • 15 gm Butter, (1/2oz)
  • 2 x Cox's Orange pippin apples, peeled and finely minced
  • 55 gm Roasted and minced hazelnuts, (2oz)
  • 125 gm Fresh breadcrumbs, (4oz)
  • 2 Tbsp. Fresh thyme leaves
  • 2 Tbsp. Minced parsley
  • 1 Tbsp. Minced sage leaves
  •     Salt and pepper
  • 2 x Apples peeled, cored and cut into rings, fried until golden brown

Инструкции

  1. Pre-heat oven to 240 C/475 F/gas mark 8
  2. For stuffing:Fry onion in butter till softened
  3. Put all remaining ingredients in a bowl and add in the fried onion. Season generously
  4. Pour over sufficient boiling water to bind together into a moist stuffing
  5. To prepare the pork:Using an apple corer and a knife, make a hole through the centre of the pork by taking out a plug of the meat from end to end.
  6. Push the stuffing through the joint till it has a circle of stuffing through it.
  7. Season the joint and season the skin generously with sea salt that will help the skin to crackle.
  8. Put the vegetables and pork bones in the roasting tin to create a trivet and sit the pork on top.
  9. Roast in the very warm oven for about 30 min till the skin has crackled. Reduce the heat to 200 C/400 F/gas mark 6 for a further 45 min or possibly till the juices run clear.
  10. Whilst the meat is cooking, make the meat is cooking make the remainder of the stuffing into little balls. Saute/fry in a knob of butter and then roast in a bun tin (to keep the shape) till cooked and crisp. Fry apple rings and keep hot.
  11. Remove pork to a hot place to rest and de-glaze the roasting tin with the wine, Scraping up all the meaty juices into it. Add in stock and reduce whilst pressing the vegetables and bones with a basting spoon to extract all the flavour. Sieve into a clean pan. Check seasoning and whisk in a little chilled butter to give it gloss.
  12. Sit the stuffing balls on the apple rings and arrange round the pork to serve.