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Roast Pork Loin with Apple, Pear, Rum and Cinnamon Sauce
2 / 5
Lean pork loin joint, leg or shoulder joint
Gas mark 4-5, 180°C, 350°F
Between 50 and 60 minutes
Cooking Time Detail:
Medium 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done 30 minutes per 450g/½kg (1lb) plus 30 minutes
1 Lean pork loin joint, leg or shoulder joint . Allow 100g (4oz) of raw meat per person for boneless and 225g (8oz) for bone-in joints
2x15mlsp (2tbsp) Oil
15mlsp (1tbsp) Salt
900g (2lb) Potatoes, peeled and cut into chunks
450g (1lb) Sausage meat
1 Pear, cored and chopped
5mlsp (1tsp) Ground cinnamon
8 Bacon rashers
1 Eating apple, cored and cut into chunks
1 Pear, cored and cut into chunks
150ml (¼pt) Rum
Pre-heat the oven.
Take the pork joint and calculate the cooking time using the timings above.
For crackling, dry the rind, score and rub with 15mlsp (1tbsp) oil and 15ml (1tbsp) salt. Place on a rack in a roasting tin and open roast in the oven for calculated cooking time.
Approximately 50-60 minutes before the end of cooking time add the potatoes, the pears (whole) to the roasting tin, or in a separate tray and drizzle with 15ml (1tbsp) oil (this quantity would serve about 6).
Meanwhile make the stuffing: Place the sausage meat in a bowl with the pear. Add 2.5ml (½tsp) of the ground cinnamon and mix well. Shape into 8 balls and wrap a bacon rasher around each. Bake for 30 minutes.
To make the sauce, place the eating apple, pear , rum and 2.5m(½tsp) of cinnamon in a saucepan, cover and simmer for 15-20 minutes. Remove the lid for the last 5 minutes of cooking time until the fruit is softened and most of the rum has evaporated.
Serve the pork loin with the stuffing, roast potatoes and pears, seasonal green vegetables, and apple and pear sauce.
The stuffing can also be made into smaller mouth size portions and served as party nibbles or a festive snack.
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