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Rolled Pork with Plum Stuffing & Festive Red Cabbage

A festive baking beauty that you simply pop in the oven before your guests arrive!

Rolled Pork with Plum Stuffing & Festive Red Cabbage

Serves 8

2kg pork loin, bones removed, rolled
1 tsp dried marjoram
2-4 apples, peeled, cores removed, sliced
6-8 large plums, stones removed
½ tsp cinnamon
½ tsp sugar
1 onion, finely chopped
2 tsp dried mixed herbs
2 tbsp oil
1 cup fresh breadcrumbs
4 small red onions, peeled, ends removed
750ml verjuice, plus extra
2 tbsp port wine jelly
2 tbsp brown sugar
1 red cabbage, outer leaves removed, core removed, cut into wedges

Preheat oven to 180°C. Line a large roasting dish with baking paper.
Unroll pork loin and season both sides with sea salt, freshly ground black pepper and marjoram.
Blitz apple, 4 plums, cinnamon, sugar, onion, herbs, oil and breadcrumbs in a food processor until a coarse mixture forms.
Spread stuffing over meat. Roll up loin, tie securely with string. Any extra stuffing can be stuffed into remaining apples, plums and the red onions.
Place pork roll in roasting dish; arrange remaining plums and red onions in dish. Pour verjuice around meat.
Roast for 2-2½ hours (20 minutes for every 500g, plus extra 20 minutes). Add extra verjuice every hour to baste if needed.
20 minutes before removing from oven, stir port wine jelly and brown sugar into cooking juices and place cabbage wedges around pork.
Cook for 20-30 minutes until tender. Remove pork and allow to rest, covered, for 15 minutes. Return to roasting dish to serve all together.

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