Sorry, I got a bit carried away with
the title for this post. But this loin
of pork was by far the most expensive piece of meat I have bought for a very
long time! Luckily I didn't ruin it.
The night before I macerated some
dried apricots and some raisins in sherry overnight. When I came to make the stuffing I drained
the apricots and raisins but I didn't throw the liquid away. I kept it to add to the gravy later.
I added some chopped nuts (in this
case brazil nuts), an egg, some milk and breadcrumbs, salt and pepper and some
chopped parsley. I also added a little finely
diced and lightly cooked onion and one clove of garlic. You need to cool the onion and garlic in the
fridge before adding them to the stuffing otherwise you run the risk of the egg
cooking.
You spread the stuffing onto the
underside of the loin and then roll it up and tie it up with string – in an
ideal world your tying up would be nice and neat – but as you can see mine was
a bit haphazard.
I rubbed salt and oil over the skin
and then browned the pork loin on the stove first – I'm not sure you need to
bother with this – if it hadn't been so expensive I would have just bunged it
into the oven. (and then I would have cooked it on high for 20 minutes and then
turn the oven down to medium)
Then I roasted it in a medium oven
until it was cooked – to check that I used my trusty meat
thermometer. I took it out at 75
degrees Celsius (165 F) which is just a tad under the recommended
temperature. But I have found that the
temperature does rise a degree or 2 while the meat is resting.
You
do need a very sharp knife to carve this.
It was yummy – particularly that delicious but oh so naughty crackling.
Oh wow, I love this and I'm wishing I had a piece right now! Thank you so much for the récipe, it sounds amazing! Thank you so much for your visit and yes, that is a liquor trolley, hubby's very own to serve to his guests when they come to dinner. Hugs,
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That looks lovely! I must try it.
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