A great recipe to celebrate the end of Welsh Porc week! Delicious for a Sunday roast, the apples are irresistible!
ROAST LOIN OF PORK WITH CRACKLING & STUFFED APPLES
4 cooking apples
1 pack of Bodnant's sausage meat stuffing (500g)
2kg loin of pork, skin scored
2 large onions (roughly chopped)
For the apples
Using a sharp knife, cut out the core of the apples, then grate the apples into a mixing bowl.
Add the Bodnant sausage meat stuffing to the grated apples and mix well.
Now, fill the core of each apple with the sausage meat stuffing. Place the top of the apple back and add a sprig of rosemary to each stuffed apple.
Any left over stuffing can be rolled into balls and cooked as well.
For the pork
Ideally, dry your pork joint out in the fridge overnight by removing any packaging.
Preheat your oven to 220°C.
Rub the pork with 1tbsp oil and plenty of salt.
Then, place the joint of pork on top of the roughly chopped onions in a large roasting tin. Roast the 2kg joint for 45 minutes.
Reduce oven temperature to 180°C and roast for an hour.
Add the stuffed apples and cook for 25 minutes (until the stuffing is cooked through).
Lift the pork and apples onto a board and cover with foil until ready to serve.
Serve with cider gravy, roast potatoes and seasonal vegetables.