Cranberry Glazed Loin of Pork, Apple & Walnut Stuffing, Cider Gravy

This is a delicious way of cooking pork and it keeps it wonderfully moist for a dinner party.

INGREDIENTS

1 large loin of pork (approx 2kg/4 ½ lb weight)

Seasoning

2 tablespoons cranberry sauce

Select a large loin of pork and using a sharp knife score the skin in a criss cross pattern.

Preheat the oven to 200C/400F/Gas Mark 6.

METHOD

Season the pork with a little coarse salt and pepper and gently massage it into the skin of the pork-making sure that it gets down into the cracks and crevasses that you have generated in the skin of the pork.

Put the pork into a deep roasting tray and drizzle with a little oil. Roast for approximately 30 minutes in that nice hot oven and then reduce the heat to 150C/300F/Gas Mark 2.

Cover the tray with tin foil and roast for an additional 1 hour . At this stage remove the tin foil from the pork and spread the pork with the cranberry sauce and return to the oven for a further 10-15 minutes.

Allow the pork to rest when it comes out of the oven and serve with some of the delicious apple cider gravy

Gravy:

1 tablespoon plain flour

10floz/300ml chicken stock

10floz/300ml cider

1 teaspoon wholegrain mustard

1 teaspoon chopped sage

Remove the joint of meat from the roasting tray and place the tray containing the pork juices on direct heat.

Add in the flour and whisk until the mixture thickens.

Whisk in the chicken stock and cider slowly.

Strain through a fine sieve into a clean saucepan and continue to simmer for 10 minutes.

Add in the wholegrain mustard and the teaspoon of chopped sage and serve drizzled over the pork

Apple & Walnut Stuffing:

3oz/75g butter

½ medium onion-diced finely

1 eating apple-diced finely

2oz/50g walnuts-crushed roughly

5oz/150g fresh white breadcrumbs

2 tablespoons selection of mixed herbs (parsley, thyme, rosemary, sage, chives etc)

To make the stuffing melt the butter, add the onions and apples and sweat them without colour for 5-6 minutes. At this stage add the freshly chopped mixed herbs and walnuts

Combine with nice fresh breadcrumbs.

Season the mixture and keep hot until required. This is sufficient cooking for the stuffing and only stuffing’s that have meat in them (normally sausage meat) need to be cooked in the oven.