A slice of this amazing rolled pork loin looks incredible on the plate. It’s special enough to grace any festive table especially if you’re feeding friends and family. Remember to keep your hand flat as you slice open the pork to avoid cutting yourself. You can play around with the flavours you add to the stuffing then the tangy cranberry sauce holds it all together. Once the joint has cooled it slices brilliantly for sandwiches.
HELPFUL TIP: Pop the pork in the freezer for 30 minutes before filleting. This will make it easier to slice.
Serves 2 Adults & 2 Kids
1.25kg boneless pork loin
40g chopped chestnuts
1 tbsp olive oil
1 tbsp apple cider vinegar
200g cranberry sauce
- Peel and dice the shallots and apple then mix with the breadcrumbs, chestnuts, apple cider vinegar and olive oil. Set aside while filleting the pork.
- Pre-heat the oven to 220°C (200°C Fan). Remove all the string from the pork loin.
- Make a cut about 2cm down from the fat parallel with the fat. Make long, careful cuts until you’re 2cm from cutting through then lie the joint flat.
- Now make a long, careful cut parallel with the cutting board and slice until you’re 2cm from cutting through.
- Lie the joint flat and make another, long careful cut parallel with the cutting board. Repeat until the whole joint is rolled out at approximately the same depth.
- Place a clean tea towel over the meat and beat with either a rolling pin or tenderizer to flatten out any ridges. Remove the tea towel and grind over with salt.
- Spread the cranberry sauce over the pork leaving a 1-2cm boarder. Sprinkle over the stuffing mix then use your hands to press in.
- Starting at the end farthest from the fat and start rolling up the pork.
- Tie the pork up, the best you can (don’t worry if you’re not a pro at this) then dry the skin with kitchen roll and grind over generously with salt.
- Pop the joint into a roasting tray and roast for 20 mins then turn the heat down to 195°C (175°C Fan) and roast for 40 minutes.
- Let the joint rest for 15 minutes then remove the string and carve to serve.
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