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Roast Pork With Apple Walnut Stuffing

As elegant as it looks, this stuffed roast is not difficult to make. The most important tools are string to retie the roast after stuffing, a meat thermometer to determine when it is cooked through and a sharp carving knife. The stuffing is delicious - tart apples complemented by sautéed onions, the sweetness of sultanas, the crunch of walnuts, and just a touch of cloves for spiciness. You may want to make some extra stuffing to serve on the side. The walnut halves should be cut into 2-4 pieces each, but not chopped any smaller. If the sultanas are dry, soak in hot water for 20 minutes, then drain. You may substitute raisins, if necessary, but the sweetness is not the same.

The roast is easiest to handle if you buy it butterflied and still in one piece. But if the roast is cut in half, you can still stuff it and tie it back together, it's just a little messier.

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75 g/3 oz butter, divided
2 large Pippin or other tart apples, peeled, cored and cut into 1 cm/½-in chunks
A small onion, chopped
2 stalks celery, chopped
1 clove garlic, finely chopped
175 g/6 oz soft breadcrumbs
100 g/4 oz walnut pieces
75 g/3 oz sultanas
2.5 ml/½ teaspoon salt
1.5 ml/¼ teaspoon ground cloves
2.5 ml/½ teaspoon dry mustard
1 boned pork loin roast, 1.5-1.6 kg/3-3½ lbs
30-45 ml/2-3 tablespoons vegetable oil


Serves: 8


In a medium frying pan, melt 40 g/1½ oz butter. Sauté the apples until barely tender, 7-10 minutes. Remove the apples, set aside.

Add 40 g/1½ oz butter to the frying pan, and sauté the onions, celery and garlic until onions are limp, about 5 minutes. Set aside.

In large bowl, combine the apples, sautéed vegetables, breadcrumbs, walnuts, sultanas, salt, cloves and dry mus­tard. This stuffing is not intended to adhere in a solid mass, but it should be moist. If the pan juices are not sufficient, add a little milk. Set the stuffing aside.

If the pork has not already been butterflied, cut it almost in half along its length. Spread it out and make lengthways slashes along its thickest parts. If it is already cut in half, make 1 or 2 lengthways slashes in each half.

In a large frying pan, heat the oil. Briefly cook the pork until the outside is browned, then remove from the pan. Set on a flat surface and spread it out with 4-6 lengths of kitchen string underneath. Mound the stuffing into the slashes. Carefully bring up the sides of the roast and tightly tie into a roll. If the stuffing falls out while you are reshaping the roast, just stuff it back in.

Place the retied roast on a rack in a roasting tin. Cook at 190°C/375°F/Gas Mark 5 until a thermometer inserted in the thickest part of the meat (but not inserted so far that it is measuring the temperature of the stuffing rather than the meat) registers at least 65°C/150°F. This reading gives a very moist and slightly pink pork, and is hot enough to kill any trichinosis parasites. You may cook to 75°C/165°F if you prefer well-done pork. To estimate cooking time, figure 25-30 minutes per pound, but rely on the thermo­meter to tell you when it is done.

Remove the roast from the oven and let it sit for 15 minutes before carving.

NOTE:- If there is any leftover stuffing, or if you have made extra, put it in a lightly buttered casserole dish and cook for 15-25 minutes (depending on quantity) at 190°C/375°F/ Gas Mark 5.

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