There's nothing to beat a roast loin of pork, with golden crispy crackling. Buy your pork from your local butcher's and ask him to score it for you. This will help the crackling to crisp up and make it easier to serve. In his recipe for Roast Loin of Pork with Le Mesurier Peach & Rosemary Chutney, chef Patrick Le Mesurier shows us how to prepare a memorable roast.
-
1.5
kg
loin of pork
-
Half
a
jar of Le Mesurier Peach and Rosemary Chutney
-
100
g
chopped dried apricots
-
50
g
white breadcrumbs
-
Olive
oil
.
-
Salt
and
Pepper
- Ask your butcher for approximatley 1.5kg of pork, de-boned and scored.
- Place the pork on a board, skin side down, and make a pocket for the stuffing - where the line of meat meets the fat is a perfect spot for this.
- When you have made the pocket, leave the meat to one side.
- Take half a jar of Le Mesurier Peach & Rosemary Chutney and mix it in a bowl with the chopped dried apricots and the breadcrumbs.
- Spoon the stuffing into the pocket in the meat and tie tightly with string to form a log shape.
- Place the meat in a roasting tin and paste the skin with olive oil. Sprinkle with salt and pepper and roast for 1 hour at 200°C, 180°C (fan) or gas mark 6.
- After an hour, remove from the heat, wrap the meat in silver foil and leave to rest for 20 minutes.
- Remove from the foil, slice and serve with seasonal vegetables, roast potatoes and gravy.
