Cranberry Apple Stuffed Pork Loin
Buy the Pork tenderloin from a quality butcher to get the best flavour – it is not expensive cut
Pre heat oven to 225°c fan 210°c - 425°f – Ref 7
Roast lightly the walnuts (watch all the time as they will suddenly burn) take out a cool.
Use a sharp knife slice the tender loin along long edge not completely through.
Flatten the meat cover with cling film and pound it to make thin so you can stuff and roll season well on both sides
Make stuffing by adding breadcrumbs, apple, cranberries, roasted walnuts, shallots, maple syrup, rosemary and stock, mix well and leave for the bread to swell in the stock
Spread stuffing over the pork leave a border around of 2cm
Roll up and tie it up with string to keep its shape
Heat oil in oven and then baste the pork on all sides with hot oil to seal the meat
Bake for 10 mins in hot oven to brown the top then turn down to 185°c fan 175°c – 350°f – Ref 4 for 30-40 minutes until meat fully cooked through
Take out and leave to rest for 15 minutes
Serve with gravy made from fat in roast pan.
When you have the loin in cling film bash to make the meat easier to roll around the stuffing. There are often little bits of stuffing left add this to the gravy to give extra complementary flavours.
Buttery mashed potato and green beans
Pork tender loin
115ml chicken stock
3 Cox Apples peeled & chopped
45g dried cranberries
45g chopped walnuts
2 shallots finely chopped
2 tabs maple syrup
1 tsp chopped rosemary