Member recipe

Apple & Calvados stuffed Roast Pork with Crackling

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Cooking time

Prep: 15 minutes Cook: 2 hours

Skill level

More effort


Serves 4

Weber providing us with delicious recipes to get us through the 'Beast from the East'.

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  • 1kg Loin of Pork, butterflied
  • 15g unsalted butter
  • ½ onion, finely chopped
  • 1 tbsp chopped fresh sage
  • 2 tbsp Calvados
  • 175g pork sausage meat
  • 100g cooked chestnuts, roughly chopped
  • ½ Bramley apple, coarsely grated
  • 40g freshly made white breadcrumbs
  • Salt and freshly ground pepper

For the Caramelised Apple sauce

  • 1 large Bramley apple
  • 1 tbsp honey
  • 25g salted butter
  • 1 tbsp. fresh thyme

For the Calvados Cream

  • 200ml cider
  • 150ml calvados
  • 50ml double cream
  • 1tbps wholegrain mustard


  1. Preheat the barbecue to a medium/indirect heat.

  2. Firstly make the stuffing. Melt the butter in a large frying pan over a low heat. Add the onions and sage and gently cook for 10 minutes, until softened. Increase the heat to high, pour in the Calvados and cook for 1 minute. Let the mixture cool, and then stir in all the remaining ingredients.

  3. Stuff the pork joint with the stuffing. Roll the joint and tie. Score the fat with a sharp knife, pour over boiling water and rub salt and oil into the fat.

  4. Place a drip pan in the base of the barbecue and pour in the cider and calvados. Roast the loin for around 2 hours, or until cooked through to 75C. Allow to rest.

  5. Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.

  6. Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.

  7. Slice pork and serve with the apple sauce and calvados cream.

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