A roast pork recipe with stuffing and roasted vegetables that makes for a hearty meal
- 5 years ago
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You'll need:
For the roast and stuffing:
- 2½ lbs pork loin
- 8¾ oz ground meat (usually beef)
- 1 onion, diced
- 2 apples, diced
- 2 cloves of garlic, finely chopped
- salt and pepper
- ½ tsp rosemary
- 3¼ fl oz cider
- 2 tbsp breadcrumbs
For the vegetables:
- 14 oz potatoes, washed, roughly chopped and with thin skins
- ½ cauliflower head, chopped into florets
- 1 apple, diced
- 1 tbsp curry powder
- 1 tbsp cumin
- salt, pepper
- 3 tbsp olive oil
Here's how:
1. First, fry the ground beef in a hot pan, then add the onion, apples and garlic and fry everything together. Season with salt and pepper, then mix thoroughly. Then add the rosemary, pour in the cider, and finally, sprinkle the breadcrumbs into the pan. Mix everything thoroughly together one more time, then take the pan off the heat.
2. Before you use the pork loin, you might need to remove superfluous tendons. So that you can carry on with the preparation, you should also slice it from the middle up to about 1 inch from the edge, then you can open out the loin. Now season the meat with salt and pepper.
3. Distribute the the stuffing mix with a spoon along the middle of the pork loin and roll it up. Use some kitchen string so that meat stays rolled up. Tie it around the meat a little over 1 inch away from the end of the roll, with the knot in the middle at the top. Repeat this along the roll, leaving about an inch between the threads, until you get to the other end. Then place the pork roll in a roasting pan.
4. For the vegetables, mix the potatoes, cauliflower and apple. Sprinkle with curry powder and cumin, and add salt and pepper to taste. Finally, pour in some olive oil. Use your hands to mix everything together thoroughly, then place the vegetables in the roasting pan around the pork.
5. Roast everything for around 35 minutes in a convection oven at 320°F.
You can also find all the details on our website: http://www.scrumdiddlyumptious.com/roast-pork-stuffing/
You'll need:
For the roast and stuffing:
- 2½ lbs pork loin
- 8¾ oz ground meat (usually beef)
- 1 onion, diced
- 2 apples, diced
- 2 cloves of garlic, finely chopped
- salt and pepper
- ½ tsp rosemary
- 3¼ fl oz cider
- 2 tbsp breadcrumbs
For the vegetables:
- 14 oz potatoes, washed, roughly chopped and with thin skins
- ½ cauliflower head, chopped into florets
- 1 apple, diced
- 1 tbsp curry powder
- 1 tbsp cumin
- salt, pepper
- 3 tbsp olive oil
Here's how:
1. First, fry the ground beef in a hot pan, then add the onion, apples and garlic and fry everything together. Season with salt and pepper, then mix thoroughly. Then add the rosemary, pour in the cider, and finally, sprinkle the breadcrumbs into the pan. Mix everything thoroughly together one more time, then take the pan off the heat.
2. Before you use the pork loin, you might need to remove superfluous tendons. So that you can carry on with the preparation, you should also slice it from the middle up to about 1 inch from the edge, then you can open out the loin. Now season the meat with salt and pepper.
3. Distribute the the stuffing mix with a spoon along the middle of the pork loin and roll it up. Use some kitchen string so that meat stays rolled up. Tie it around the meat a little over 1 inch away from the end of the roll, with the knot in the middle at the top. Repeat this along the roll, leaving about an inch between the threads, until you get to the other end. Then place the pork roll in a roasting pan.
4. For the vegetables, mix the potatoes, cauliflower and apple. Sprinkle with curry powder and cumin, and add salt and pepper to taste. Finally, pour in some olive oil. Use your hands to mix everything together thoroughly, then place the vegetables in the roasting pan around the pork.
5. Roast everything for around 35 minutes in a convection oven at 320°F.
You can also find all the details on our website: http://www.scrumdiddlyumptious.com/roast-pork-stuffing/