Roast pork and wild mushroom stuffing
| Serves: | 6 |
Ingredients
- 60 g dates, dried and finely chopped
- 1.5 kg Pork loin, boned and skin scored
- 24 asparagus spears, blanched
- 3 fresh figs,halved and served fresh or roasted
- 12-18 baby potatoes
- 2 tsp salt
- 2 tsp fresh sage leaves, finely chopped
- 4 garlic clove, finely chopped
- 2 onion, finely chopped
- 150 g exotic mushrooms
- 60 g Butter
- 2 tsp Maldon sea salt
- 2 tsp White sugar
- A pinch cloves
- a pinch ground nutmeg
- 1 tsp ground cinnamon
- 2 Tbsp lemon, juiced
- 1 kg Granny smith apples, peeled, cored and sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 220 °C.
- For the apple sauce, bring the apple slices, lemon juice, spices, white sugar and 1½cup of water to the boil in a large pot.
- Reduce the heat and simmer for about 20 minutes until the apples are soft and falling apart.
- Mash the apples with a potato masher or pulse in a food processor until almost smooth. Set aside.
- For the stuffing, heat the butter in a pan then add the mushrooms, onion and garlic.
- Cook on a low heat for 10 minutes, then put into a sieve to drain off the excess liquid. Mix with the dates and sage.
- Lay the pork on a board, skin side down, cut a ‘pocket’ into the loin and fill it with the stuffing.
- Roll the pork up and tie it securely at 3 cm intervals with butcher’s string.
- Rub salt all over the skin and roast it in the top of the oven for 30 minutes.
- Reduce the oven temperature to 180 °C and roast the pork, together with the baby potatoes, for an hour.
- Remove the pork from the oven and let it rest for 15 minutes before carving.
- Remove the string and either slice through the crackling or remove the crackling, then slice the pork.
- Serve the pork warm with the baby potatoes, apple sauce, asparagus and the fresh or roasted figs.
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