Stuffed Rolled Loin of Pork

  • DifficultyMedium
200g pork mince
120g of chicken or pork livers
50g breadcrumbs
1 egg, beaten
1 small white onion, diced
1 clove of garlic, chopped
1 apple, peeled and diced
1 tsp ground ginger
1/2 tsp ground cloves
200g dried cranberries
50g butter
1 tbsp finely chopped parsley
1 tablespoon of chopped thyme
1 tbsp chopped chives

For the pork

1 loin of pork, skin on and belly attached. About 4 kg in weight
Dijon mustard (to brush loin)
Salt, pepper and olive oil

Sweat the onion and garlic for 10 minutes in the butter until soft. Stir in the diced apple and continue for another 10 minutes. Set aside to cool.

Take a mixing bowl and mix the pork mince, livers, breadcrumbs, egg, onion mixture, dried cranberries, spices and fresh herbs together. Season generously.

Lay the pork out, brush with Dijon mustard, season and lay the stuffing down the middle.

Roll the pork up making sure not to overlap the rind. Tie up with string, oil and season, score the skin and roast at 160°C for around 3 hours.

Give it a blast at the end to crisp up the skin if necessary.

Recipe courtesy of Matt Tebbutt.

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