Make roast dinners easier with this delicious one pan dish and add all your favourite roast trimmings including crispy roast potatoes.
20g unsalted butter
1 onion finely chopped
2 garlic cloves finely chopped
2 apples peel, cored and diced
100g stale bread (blitz into breadcrumbs)
½ savoy cabbage (shredded)
2 leeks (washed and chopped)
250ml dry cider
1.5kg boneless pork loin
6 sprigs fresh thyme
6 sprigs fresh sage
1. Pre- heat oven to 200 °C
2. Place the currants in a bowl, cover with warm water and leave to soak
3. In a saucepan melt the butter and 1tbs of oil over a medium heat, then add the chopped garlic and onion and sauté until softened (approx. 8-10 mins)
4. Add the apples to the pan and allow to soften. Add the thyme and sage leaves, then drain the soaked currents and add to the pan along with the breadcrumbs. Leave to cook, until the breadcrumbs are golden in colour (approx. 4-5 minutes) Remove for the heat and allow to cool.
5.Take the pork loin and place on a wooden chopping board, take a sharp knife and score the skin in a criss - cross pattern.
Next you need to butterfly the loin, to do this lay the pork skin side down, now make a slice down one side of the pork, where the skin slightly comes away from the meat, continue this by making cuts all the way down the pork and slowly roll it out, this allows room for the stuffing.
6.Take the stuffing mixture you made earlier and spread over the pork, covering well and season with salt and pepper. Now gently roll the pork loin back into its original form.
7. Once rolled, take at least 3-4 pieces of string and tightly tie around the pork ensuring no stuffing leaks out from the sides. Season the skin with salt and pepper.
8. Place into a roasting tin and fill with the cider then top with 200ml of water and pop into the pre-heated oven for 15 mins, before turning the heat down to 180°C/350°F/gas 4 and cooking for approx another 1 to 1¼hours.
9. For the last 45 minutes of cooking add the chopped leaks and shredded cabbage to the roasting tin, they will soften and soak in the flavours.
10. Remove from the oven and leave to rest.
Recipe: Jamie Oliver