Roast Loin of Pork with Cauliflower and Apple Puree – Compliments of Dish Magazine
1.5 kilogram free range boneless pork loin, skin and belly left on. Ask your butcher to score the skin at 1cm intervals
- 1 coarse textured pork and fennel sausage, about 150 grams
- 6 prunes, halved
- 2 cloves garlic, crushed
- 3 spring onions, finely chopped
- ½ cup fresh breadcrumbs
- Fine zest of 1 lemon
- 2 tablespoons plain flour
- 1 cup apple juice
- 1 cup chicken stock
Cauliflower and apple puree:
- ½ small cauliflower
- 1 apple, peeled, cored and diced
- 3 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic
- ½ cup chicken stock or water
- 3 tablespoons cream
- Sea salt and freshly ground pepper
How to cook
Cauliflower: Cut the cauliflower into 1 cm thick slices. Melt the butter in a sauté pan and add the cauliflower, apple, shallot and garlic. Season, cover and cook over a gentle heat for a few minutes. Add the stock, cover and simmer until tender. Transfer to a food processor and with the motor running, drizzle in the cream to make a smooth purée. Season well. Re-warm before serving.
Stuffing: Take the skin off the sausage and place the meat in a bowl. Add the remaining ingredients, season and combine well with a fork.
Pork: Preheat the oven to its highest setting. Lay the pork out flat, skin side down. Season the flesh. Form the stuffing into a cylinder. Place at the end of the belly where the large nut of meat starts and roll up from the thickest end. Tie with kitchen string at 2 cm intervals to keep the meat in shape while cooking. Rub the skin with a little olive oil and season generously with sea salt.
Place the pork, seam side down, on a rack set over a roasting dish and pour in 2 cups of water. Roast for 30 minutes then reduce the temperature to 170°C and cook for a further 1½-2 hours or until the juices run clear when pierced with a skewer. Add more water to the pan if drying out.
If the skin has not ‘crackled’ enough, place under a hot grill until blistered and crunchy. Allow the pork to rest, lightly covered, for at least 20 minutes before carving.
Gravy: Pour most of the fat from the roasting tin. Place on the hob and stir in the flour to make a smooth roux. Cook for 1 minute then whisk in the combined apple juice and stock. Season and simmer until reduced by half. Strain into a jug for serving.
To serve: Carve the pork between the scored crackling, into 1cm thick slices. Serve with the hot cauliflower purée and apple gravy. Chunks of roasted pumpkin would be a great accompaniment. Serves 8