- 1 big loin of pork
- For the stuffing:
- 30g butter
- 4 shallots, finely chopped
- 2 garlic cloves, finely chopped
- small handful fresh sage, finely chopped
- 75g dried apricots, chopped
- 30g hazelnuts, toasted and chopped
- 2 free-range egg yolks
- 75g wild rice, washed
- 300ml chicken stock
- 2.5kg boned British free-range pork loin, skin scored
- oil and sea salt, to rub in the skin
First, prepare the stuffing. Melt the butter in a small saucepan and cook the shallots for 5 minutes, add the garlic and cook for a further minute. Take of the heat and cool before adding the sage, apricots, hazelnuts and egg yolks. Meanwhile, cook the rice in the chicken stock until tender, drain then add to the remaining ingredients and season.
Lay the pork loin out on a chopping board, skin-side down. Starting and finishing about 2cm from each end,cut a pocket into the pork loin around two-thirds of the way through and fill with half the stuffing. The remaining stuffing can be microwaved and served on the side. Roll the loin around the stuffing and secure at intervals with butcher’s string. You can leave it in the fridge for up to 2 days now.
To cook, heat the oven to 240C, gas 9. Rub a little oil into the skin of the pork, then scatter with sea salt. Put on a rack in a roasting tin and roast until the skin starts to crackle. Now turn down the heat to 150C, gas 2 and loosely cover the pork with foil. Roast for 3 hours. The internal temperature should be 71C. You may need to blast it again uncovered in the hottest part of the oven to finish of the crackling. Allow it to rest for around 20 minutes before carving. It’s easier to remove the crackling before thinly slicing the meat. Serve with apple gravy.
For apple gravy, you’ll need 450ml rich chicken stock, then add a good slug of Calvados or brandy. Bubble of the alcohol and let it all reduce to about 300ml. Stir in 5tbsp apple jelly, season well and serve with the pork.