LOIN of pork with leek stuffing and rich apple gravy

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This pork loin has a superb green stuffing without needing to be tied up with string that must be removed at the end, as the loin is hollowed out to take the stuffing. If the crackling is not really crisp when the pork is done, lift the pork on to a plate to rest, then slice off the crackling with a sharp knife and return it to a very hot oven on a rack in the roasting tin for a further 10 minutes to crisp up.

SERVES 6

1.7kg (3½ lb) boned loin of pork, skin scored

a little oil

FOR THE LEEK STUFFING

a little oil or butter

1 medium leek, thinly sliced

2 fat pork sausages

3 heaped tablespoons chopped parsley

FOR THE RICH APPLE GRAVY

1 level tablespoon flour

300ml (½ pint) chicken or game stock

3 tablespoons medium sherry

a little redcurrant jelly

½ cooking apple, peeled, cored and grated

First make the stuffing. Melt a little oil or butter in a large pan, add the leek and fry it gently until softened. Season with salt and pepper and set aside until cold.

When the leeks are cold, skin the sausages, then mix the sausage meat and parsley into the leeks (it is easiest to do this with your hands).

Make a deep incision through the eye of the pork loin with a sharp knife, turning it to make a tunnel. Stuff the tunnel with the leek mixture, packing it in with your fingers.

image The loin the can now be kept in the fridge for up to 24 hours before roasting. It is not suitable for freezing.

When ready to serve, preheat the oven to 200°C/180°C fan/gas 6. Put the joint in a roasting tin, rub the skin with a little oil and season with lots of sea salt. Roast in the preheated oven for about 1½ hours, until the juices run clear.

Transfer the pork to a serving plate, cover with foil and allow to rest. Carefully spoon off a tablespoon of the fat from the roasting tin and discard. Add the flour to the tin, heat over a low heat and whisk until smooth. Add the stock, sherry, redcurrant jelly and apple, as well as any juices from rested pork, then whisk again while bringing to the boil. Season to taste.

Carve the pork and serve with the crackling and gravy.

AGA COOKING Roast on the second set of runners in the roasting oven for about 1¼ - 1½ hours until crisp.