{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Roast Loin of Pork with Bacon and Apricot Stuffing


6 to 8 people


1 Boned Loin of Pork 1 to 2kg (3 to 4 lbs)
225g (8 oz.) Breadcrumbs
90g (3oz.) Butter
110g (4 oz). Streaky Rashers
110g(4 oz) Dried Apricots
1 med. Onion
1 tbs. chopped Thyme leaves
Salt and Pepper

2 Large cooking Apples


First make the stuffing
Melt half the butter in a large pan and cook the finely chopped rashers in this until they colour and turn crisp. Tip all the pan contents into a bowl and add the breadcrumbs. Melt the remaining butter in the pan and add the finely chopped onion to this. Cook this slowly for about 10 mts until soft. Add this with the melted butter, the chopped thyme and salt and pepper to the breadcrumb mixture. Chop the apricots finely and add to the stuffing.
Open out the boned loin of pork and lay the stuffing along it's length.
Roll this up into a large thick sausage and then tie at intervals with string.
Heat the oven to Gas 7, 220 C,425 F, and cook at this temperature for 30 mts.

Reduce the Temperature to 160C, 325F, Gas 3
Then cook for 25 mts to the 500g (pound)

2 kg piece of Pork will take 30 mts+ 25 mts by 4 =130 mts
130 mts= 2 hours and 10 mts.
Leave this to rest for 30 mts in a warm place before carving.

While it is resting make some apple sauce.
Peel, core and chop the apples and cook them in a little water until soft.
Mash roughly with a fork, sweeten a little and serve on the side of the carved pork.



September 9, 2008 04:36 PM | 0 Comments
  Martin Dwyer
Consultant Chef