| Ingredients:
1.75kg boned loin of pork.
300ml dry cider.
150ml sour cream.
1.5 tsp sea salt.
Stuffing
2 tbsp butter.
1 small onion, chopped.
1 cup fresh breadcrumbs.
2 apples, cored, peeled and chopped.
1/2 cup raisins.
1 orange rind finely grated.
Pinch of ground cloves.
Salt and ground pepper to taste.
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Method:
Stuffing
Melt butter in a frying pan
and fry the onion for 10 minutes or until soft.
Stir in the remaining stuffing ingredients.
Pork
Heat the oven to 220 degrees
C.
Place the pork, rind side
down, onto a chopping board. Make a horizontal
cut between the meat and the outer layer of fat
to within 2.5cm of the edges, making a pocket.
Push the stuffing into the pocket.
Roll up lengthwise and tie securely with string.
Score the rind at 2cm intervals with a sharp knife.
Pour the cider and sour cream into
the baking dish and stir to combine. Add the pork,
rind side down and cook, uncovered or 30 minutes.
Turn the pork over so the rind is
on top. Baste with the juices then sprinkle the
rind with sea salt. Cook for a further hour, basting
after 30 minutes.
Reduce the over temperature to 180
degrees C. Cook for a further 1 1/2 hours or until
the pork is cooked through. Do not baste during
the final 2 hours of cooking so the rind goes
crisp.
Serving
Leave to stand for 20 minutes before carving
and serving.
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