Roast Pork with Apple Stuffing and Cider Sauce

Roast Pork with Apple Stuffing and Cider Sauce

Quite an undertaking this one, but there’s nothing quite like roast pork with apple sauce—particularly of the more boozy variety. This way, the apple sauce cooks in the pan with the roast.

  • ½ tbsp olive oil
  • ½ tbsp butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp minced fresh chives
  • 1 tbsp minced fresh parsley
  • ½ tbsp fresh sage
  • ½ tbsp fresh thyme
  • 1 large, tart apple, peeled and chopped into 1cm (½ in) pieces
  • 180ml (¾ cup) breadcrumbs
  • 80ml (1/3 cup) cider
  • For the roast:
  • 1.8kg (4 lb) boneless pork roast, cut lengthwise, three-quarters of the way through the middle but not all the way through
  • 1 ½ tbsp fresh sage, finely chopped
  • 1 ½ tbsp fresh rosemary, finely chopped
  • 9 garlic cloves, 8 left whole and 1 thinly sliced
  • 3 tart apples, peeled, cored and cut into 6 wedges each
  • 375ml (1 ½ cups) cider
  1. To make the stuffing, heat the oil and butter over a low heat and fry the onion and garlic until soft, with a little salt and pepper. Stir in the chives, parsley, sage and thyme and cook for one minute. Add the chopped apple and cook for another four minutes, until the apples start to soften. Remove from the heat and stir in the breadcrumbs and cider and season.
  2. Preheat the oven to 230C/450F/Gas Mark 8. Open the meat up and season both sides with salt and pepper. Sprinkle a quarter of the sage and rosemary on each side. Spread the stuffing evenly over one side and tie tightly closed with several lengths of string. Place the meat, fat side up, in a roasting pan. Score several large Xs in the fat side and insert the thinly sliced garlic. Place the apple wedges around the meat and pour the cider over everything. Sprinkle with salt, pepper and the remaining sage and rosemary.
  3. Roast for 15 minutes then reduce to 200C/400F/Gas Mark 6 for a further hour, basting once or twice. Let the roast sit for 5 or 10 minutes before removing the string and slicing. Spoon the sauce over to serve.

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