If you’re on the hunt for the ultimate roast, then look no further — this delicious roast pork, complete with Clonakilty Sausage stuffing and roasted apples, is perfect for Sunday lunch or any celebratory dinner. The leftovers taste great too!
For the stuffing:
227g Clonakilty Sausages
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tbsp thyme leaves
2 tsp fresh parsley, chopped
Salt and black pepper
For the pork:
1.8kg boneless pork loin, skin scored at 5cm intervals
1 tbsp olive oil
4 red apples, peeled, cored and sliced
- Melt the butter in a large saucepan over a medium heat. Squeeze the filling from the sausages into the pan and cook for 4-5 minutes, breaking up any big pieces with a wooden spoon, until browned.
- Add the onion and garlic for 3-4 minutes until softened but not browned, stirring occasionally. Remove from the heat.
- Stir the breadcrumbs, thyme and parsley into the onion mixture. Season with salt and pepper, mixing to combine. Set aside to cool completely. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Place the pork skin-side up on a chopping board and use the tip of a sharp knife to score the skin lightly at 5cm intervals, being careful not to cut into the meat. Turn the pork over and run a sharp knife between the loin and the streaky part to separate them, opening the meat out. Cut under the loin part for another 3cm or so, releasing it from the fat on the bottom.
- Press the cooled stuffing into a large sausage shape and insert it into the opened-up area of the pork joint, pressing it in snugly. Close the opening and roll up the joint, tying with kitchen twine to secure.
- Place the pork on a rack in a large roasting tin. Pat the skin dry with kitchen paper. Rub the olive oil into the skin and season generously. Cover with tin foil and roast for 20 minutes.
- Reduce the heat to 180˚C/160˚C fan/gas mark 4 and roast for another 15 minutes.
- Remove the foil and cook for one hour and 15 minutes longer or until the pork is completely cooked throughout and the crackling is golden.
- Transfer the pork to a plate, tent loosely with foil and allow to rest for 20 minutes. Remove the rack from the roasting tin.
- Toss the apple slices in the cooking juices and fat left in the roasting tin and return the tin to the oven. Roast the apples for 15-20 minutes until tender, tossing once halfway through cooking.Cut the string off the rested pork and carve into thick slices. Arrange on a serving platter with the roasted apples.
Per Serving: 568kcals, 21g fat (9.6g saturated), 31.2g carbs, 13.6g sugars, 62.1g protein, 4.1g fibre, 0.340g sodium
Recipe kindly supplied by Clonakilty Blackpudding. Hungry for more? Why not try the seared scallops with black pudding and apple made with Clonakilty Blackpudding or the sticky pigs in blankets with Clonakilty cocktail sausages.