ROAST RACK OF PORK WITH WILD GARLIC STUFFING RECIPE | BBC ...
A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused wtih wild garlic or use a combination of spinach and garlic
Provided by Rosie Birkett
Categories Dinner, Main course
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 8
Number Of Ingredients 15
Steps:
- In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
- Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
- In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
- Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
- Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
- Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.
Nutrition Facts : Calories 637 calories, FatContent 39 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 63 grams protein, SodiumContent 2.4 milligram of sodium
APPLE BUTTER PORK LOIN RECIPE | ALLRECIPES
This is the best pork recipe I've ever made. This pork is seasoned with a spiced apple butter, and roasted in apple juice. If food can be warm and cozy, this is it--a great Sunday dish!
Provided by UMich97
Categories Pork Recipes
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 0 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
- Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
- Cover, and return to the oven for 2 hours, or until fork-tender.
Nutrition Facts : Calories 606.5 calories, CarbohydrateContent 25.7 g, CholesterolContent 194.1 mg, FatContent 25.4 g, FiberContent 0.5 g, ProteinContent 64.9 g, SaturatedFatContent 8.4 g, SodiumContent 150.6 mg, SugarContent 23.2 g
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- Serve over mashed potatoes topped with sauerkraut, mustard, and a side of corn.
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