Here is a roasted stuffed loin of pork recipe that will tickle the fancy of meat lovers in your family.
This dish, recommended by HTA School of Culinary Art serves about six people and takes 60 minutes to prepare. Why not give it a try?
Here is the recipe:
Ingredients
- 1.5 Kg Boned loin of pork, with a cavity down the centre (serves 6)
Stuffing
- 50g Dried figs, roughly chopped
- 100g Ricotta
- 25ml Juniper berries
- 75g Fresh breadcrumbs
- 25ml Parsley
- One Apple, peeled and grated
- One Egg beaten
Method
In a large bowl mix together all the stuffing ingredients except the egg, slowly add the egg to bind the mixture, just a little at a time making sure the stuffing does not become too soggy, it should have a firm consistency.
Very carefully, push the stuffing into the pork cavity, pushing it down with end of a wooden spoon until well filled. Tie a piece of string around, over and under the meat, and knot, it should be tied like a present, score the pork fat evenly all the way along and rub the lemon and salt into it.
Place in a roasting pan and roast in a pre-heated 220 degrees Celsius oven for 20 minutes. Reduce the heat to 180 degrees Celsius and roast for a further 45 minutes.
