Roast Loin of Pork with Stuffed Apples
|Loin pork||1 , boned and rolled|
|Soft breadcrumbs||1 Cup (16 tbs)|
|Prunes||8 , seeded and chopped|
|Chopped walnuts||2 Tablespoon|
|Grated lemon rind||1|
|Brown sugar||1 Teaspoon|
|Melted butter||40 Gram (2 Tablespoon)|
|Egg||1 , beaten|
1. Preheat the oven at 450°F (230°C). Rub the scoured rind of the pork with salt and place on a rack in a baking dish and cook for 30 minutes until crackling is crisp and brown. Do not baste crackling during any part of the cooking.
2. Reduce the oven to 350°F (180°C) and complete the cooking allowing 45 minutes per pound (90 minutes per 1 kg).
3. Mix the ingredients for the stuffing of the apples together and fill the cored red apples whose skin has been removed from the top. Some apple may be scooped out to allow for more stuffing. Brush the top of apples with some melted butter, place on a square of aluminum foil and bring the foil up around the apples to form a small cup. Cook on the rack around the pork, about 1 hour before the end of the cooking.