recipe serves: 6
calories per serving: 480
preparationj time: 30 minutes
cooking time: 2 hours
not suitable for freezing
recipe ingredients:
loin of pork, boned with skin scored, 1.4 kg (3 lb)
salt and pepper
honey, clear 60 ml (4 tbsp)
mustard powder, 10 ml (2 tsp)
lemon, grated rind from 1
garnish, sprigs of rosemary and a few figs
stuffing:
shallots, 4
garlic clove, 1
figs, dried no-soak 225 g (8 oz)
apple, eating 1
rosemary, fresh sprigs 2
butter, 50 g (2 oz)
lemon, grated rind and juice from 1
dry sherry, 45 ml (3 tbsp)
recipe instructions:
1. Stuffing preparation: Chopped rosemary, peeled/cored/chopped apple, choppee figs, peeled and crushed garlic, peeled and chopped shallots.
2. Cook the garlic and shallots in butter until golden brown. Add the sherry, lemon rind and juice, rosemary, apple and figs. Stir until softened and most of the liquid reduced.
3. Place the cooled stuffing from step 2 along the middle of the salt and pepper seasoned pork loin (skin side down). Roll the piece up and tie up with string at several locations. Cook for 1 hour at gas mark 5 (190 degrees centigrade, 375 F).
4. Near the end of this time, heat together the lemon rind, mustard and honey. After the hour is up, brush this onto the pork and continue the cooking for another 45 minutes, basting every 15 minutes.
5. Serve as carved slices (thick), garnished with rosemary sprigs and a few figs.
About the Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-.com, bringing you christmas recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
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