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Roast Loin of Pork with Prune and Apple Stuffing

Serves 4-6


Succulent roast pork with a tasty stuffing and terrific crackling

  • 3 lbs. (1.5 kg) loin of pork, boned and scored
  • 4 oz. (125g) cooking apples, peeled and chopped
  • 4 oz. (125g) prunes, stoned and soaked
  • oil and salt

    Cooking Instructions:
    1. Make deep and close cuts in the pork skin to make crackling
    2. Open the soaked prunes and flatten
    3. Make a deep slit in the thick portion of pork flesh to form a pocket
    4. Insert the flattened prunes and chopped apples in alternate layers
    5. Roll the meat firmly around the filling and secure with string
    6. Brush the scored crackling with oil and rub in the salt
    7. Place the pork on a rack in a roasting tin and cook in the center of a pre-heated oven at 375F, Gas Mark 5, 190C for one and a half to two hours
    8. Make sure pork is thoroughly cooked before serving

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000