Apple and Sage Pork Roast
|Pork loin||3 Pound|
|For apple and sage stuffing|
|Butter||1⁄2 Ounce (15 Gram)|
|Brown sugar||1 1⁄2 Ounce (1/4 Cup, 45 Gram)|
|Ground cinnamon||1 Teaspoon|
|Apples||2 , cored, peeled and sliced|
|Breadcrumbs||6 Ounce, prepared from stale bread (3 Cup, 185 Gram)|
|Chopped fresh sage/2 teaspoons dried sage||4 Tablespoon|
|Egg||1 , lightly beaten|
|Crushed black peppercorns||1 Teaspoon|
1. Unroll pork loins, make a cut in the middle of the fleshy part and lay out. Using a sharp knife, score rind at 2 cm / 3/4 in intervals. Set aside.
2. To make stuffing, place butter, sugar and cinnamon in a frying pan and cook over a medium heat, stirring constantly, for 2 minutes or until mixture is syrupy. Add apple slices to pan and cook for 1 minute each side or until golden. Place breadcrumbs, sage, egg and black pepper in a bowl and mix to combine.
3. Place pork rind side down and place a layer of apples over flesh, leaving a 2 cm / 3/4 in border. Top with a layer of breadcrumb mixture. Roll pork loins and tie with string.
4. Place rolled loins on a wire rack set in a baking dish and bake at 180°C/350°F/ Gas 4 for 1 hour or until tender. To serve, slice pork and accompany with honeyed roast vegetables.