Roast Pork With Apples And Blackberries
Serves 6
INGREDIENTS:
200g cooking apples, diced
30 fresh blackberries
1 onion, finely diced
1 tbsp fresh rosemary, finely chopped
40g breadcrumbs
50g butter, melted
1.5 kg boneless loin of pork
3 sprigs offresh rosemary
For the Apple Sauce
400g cooking apples, peeled, cored and roughly chopped
20 fresh blackberries
2 tbsp caster sugar
50g butter
100ml water
1 spring fresh rosemary
For the Apple Crisps
2 cooking apples
50g ground cinnamon
METHOD:
1. Pre-heat the oven to 220oC/Gas mark 7.
2. In a large bowl combine apples, blackberries, onion, fresh rosemary, breadcrumbs, melted butter. Season with salt and pepper and mix well.
3.Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing mixture and spread evenly onto the meat. Close up the loin and, using strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends.
4. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 minutes, then reduce the heat to 180c and cook for 20 minutes per 450g.
5. For the apple jus -put the apples, blackberries, sugar and butter in a pan. Cover and cook gently, stirring every so often, for 15-20 minutes, until the apples start to breakdown. Once the pork is cooked, pour about 100ml of the cooking juices into the apples and stir.
6. To make the apple crisps, core the apples and slice very thin slices through the middle of the apple (1-2mm thick). Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
7. Cook in a pre-heated oven at 180oC for 45 minutes for onehour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden.
