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FEATURE RECIPE
Rolled roast pork loin with apple and chestnuts
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Serves
6
Cooking Time
Prep time 20 mins, cook 1 hr (plus resting, cooling)
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1.8 kg
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piece of pork loin
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1 tbsp
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olive oil
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3
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small pink lady apples, unpeeled, halved horizontally
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200 gm
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peeled chestnuts (see note)
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12
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shallots
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½ cup
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(loosely packed) sage leaves
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350 ml
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dry cider
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| Apple and sage stuffing |
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20 ml
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olive oil
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10 gm
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butter
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4
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shallots, finely chopped
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4
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pink lady apples, unpeeled, coarsely chopped
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125 ml
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dry cider
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50 ml
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cider vinegar
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20 gm
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caster sugar
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2 tbsp
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coarsely torn sage leaves
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1
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Preheat oven to 250C. For apple and sage stuffing, heat oil and butter in a saucepan over medium-high heat, add shallot, stir occasionally until tender (4-5 minutes). Add apple, cider, vinegar and sugar, stir occasionally until apple is tender and mixture is thick (8-10 minutes). Season to taste, stir through sage, cool.
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2
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Score pork skin with a sharp knife at 5mm intervals. Place skin-side down on a work surface, spread stuffing along longest side closest to you, then roll away from you to form a cylinder. (Reserve extra stuffing to serve.) Tie at intervals with kitchen string, place in a roasting pan, drizzle with oil, season to taste. Scatter apple, chestnut, shallot and sage around base, add cider, season to taste, roast until crackling starts to form (30 minutes), reduce heat to 150C, cook until just cooked through (12-15 minutes). Rest for 5 minutes, thickly slice and serve with apples, chestnuts, shallots, pan juices and remaining stuffing.
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Note Peeled chestnuts are available from select delicatessens.
This recipe is from the June 2009 issue of Australian Gourmet Traveller.
Drink Suggestion Cloudy farmhouse cider.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Lynsey Fryers and Emma Knowles
DRINK SUGGESTION Max Allen
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