Member recipe
Member recipes are not tested in the GoodFood kitchen.

Apple & Calvados stuffed Roast Pork with Crackling

By emilycraig123 (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4
Weber providing us with delicious recipes to get us through the 'Beast from the East'.
Advertisement

Ingredients

  • 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

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

For the Calvados Cream

  • 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
  • 1 large Bramley apple
  • 1 tbsp honey
  • 25g salted butter
  • 1 tbsp. fresh thyme
  • 200ml cider
  • 150ml calvados
  • 50ml double cream
  • 1tbps wholegrain mustard

Method

  • STEP 1
    Preheat the barbecue to a medium/indirect heat.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 5
    Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.
  • STEP 6
    Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.
  • STEP 7
    Slice pork and serve with the apple sauce and calvados cream.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content