Stuffed Pork with Mash and Apple Sauce
This Stuffed Pork with Mash and Apple Sauce recipe serves 10, perfect for family feasts and big celebrations with friends!
Ingredients
- 5k boned pork middle skin scored
Filling:
- 100g dried cranberries
- 1 onion grated
- 2 apples grated
- ½ tsp cinnamon
- 2 tbs fennel seeds
- 100g sultanas
- 100g chestnuts, chopped
- 1 small bunch parsley chopped
- 50g breadcrumbs
- 2 eggs
- Salt and pepper
Mash:
- 3 King Edward potatoes peeled and sliced and boiled
- 300ml double cream
- 125g butter
Jus:
- 600ml veal jus
200ml red wine
To serve:
- Apple sauce
Method
Pre heat the oven to 240c.
Mix all the ingredients together for the filling.
Unroll the Pork and carefully cut the meat away from the skin all the way through but leaving it attached at the end.
Smooth over the filling then roll back up and secure with string.
Place onto a baking rack on a roasting tray. Roast for 30 minutes then turn the oven down to 140c and roast for another 2 1/2 hours.
Rice the potatoes into a large pan, add the cream and butter and mix over a gentle heat.
For the sauce pop the wine and jus into a pan. Bring to the boil and reduce by half.
Remove the string. Slice and serve with mash, jus and apple sauce.
Ingredients
- 5k boned pork middle skin scored
Filling:
- 100g dried cranberries
- 1 onion grated
- 2 apples grated
- ½ tsp cinnamon
- 2 tbs fennel seeds
- 100g sultanas
- 100g chestnuts, chopped
- 1 small bunch parsley chopped
- 50g breadcrumbs
- 2 eggs
- Salt and pepper
Mash:
- 3 King Edward potatoes peeled and sliced and boiled
- 300ml double cream
- 125g butter
Jus:
- 600ml veal jus
200ml red wine
To serve:
- Apple sauce
Method
Pre heat the oven to 240c.
Mix all the ingredients together for the filling.
Unroll the Pork and carefully cut the meat away from the skin all the way through but leaving it attached at the end.
Smooth over the filling then roll back up and secure with string.
Place onto a baking rack on a roasting tray. Roast for 30 minutes then turn the oven down to 140c and roast for another 2 1/2 hours.
Rice the potatoes into a large pan, add the cream and butter and mix over a gentle heat.
For the sauce pop the wine and jus into a pan. Bring to the boil and reduce by half.
Remove the string. Slice and serve with mash, jus and apple sauce.
