Roast Pork, Stuffed Apples & Parsnips
Now you might be thinking this is a real winter recipe, it perhaps is and would do famously at that time of the year, but it is also a great ‘feed 3 hungry teenagers’ meal also! We are a meaty house and as such this recipe went down a treat, courtesy of Jamie Oliver.
Once you have done all the prep, the rest is pretty easy. I did all the prep including putting the pork in the oven for a while as per the recipe to brown it, the vegetables were then ready to go underneath on the roasting tray to be cooked fully later.
I had a lovely helper in my kitchen this time, in the form of my niece Indya, she made the prep seem very light work, very helpful indeed 🙂
Visual Evidence In Gallery Stages
Roast Pork, Stuffed Apples & Parsnips
1/2 a pork loin, rib-end
6 large parsnips, peeled and cut lengthways
6 small red onions, peeled
sea salt and freshly ground black pepper
2 handfuls of fresh sage, leaves picked
1 heaped teaspoon ground allspice
1/2 a nutmeg, grated
2 cloves of garlic, peeled
zest of 1 orange
150gr / 5 1/2oz butter, softened
6 good eating apples
Preheat your oven to 220C/425F/gas 7, if fan I believe you lower it by 20.
As per Jamie’s words…
Sometimes the fat in the pork can be too thick and never goes crisp. So ask your butcher to score through the skin about 1cm / 1/2 inch apart then remove it from the loin. You want to try to leave about 0.5cm / 1/4 inch of fat on the loin, and score this across so it goes nice and crisp when you cook it. Season the skin well and place on a tray in the oven to start crackling – this will take aroung 15 to 20 minutes, depending on how moist the skin is. Remove when golden and crisp and put to one side. – now I got confused at this point, was I meant to just put the pork in on it’s own or to cook the crackling as well. Now I come from a crackling family (excuse the pun), and well I love it, so I used this as well. Warning it gets a bit smoky in the oven so beware if wearing glasses. I remember when I was a child having crackling and you could still see little pig hairs on it, do you remember that ever?
Meanwhile par boil your parsnips and red onions in salted boiling water for about 5 minutes.
In a pestle and mortar (or in a metal bowl using the end of a rolling pin) bash up the sage, allspice, nutmeg, garlic and orange zest with a good pinch of salt and pepper until you have a fine powder – Personally I just found blending it in my coffee grinder easy, we tried the mortar and pestle but it was proving to be way too hard or unsatisfactory with the sage included.
Put the mixture into a bowl with your butter, then mix it all up well. Run a knife around the middle of each apple – this will stop them bursting when they cook. Remove the core with a peeler without piercing right through the apple – if you are like me and go right through a couple, don’t panic, just slice off a bit of the core and pop back in it’s bottom!
Pack your flavoured butter into the cavity of each apple where the core was – any excess butter can be smeared all over the pork loin. Place the apples in the tray, butter side facing down, with the parboiled parsnips and red onions. Put the pork on top and place in the oven for 1 hour. After half an hour, take the tray out of the oven, remove the pork to a plate and carefully toss the onions and parsnips in all the lovely cooking juices, trying not to disrupt the apples. Put the pork back on top and continue cooking for half an hour at 180C/350F/gas 4 until nice and golden. When done, remove the pork from the oven and allow to rest for 5 minutes before slicing. Turn the oven off, but keep the veggies and crackling warm in the oven until you’re ready to serve.
Carve the pork and divide between your 6 plates with the veggies and an apple each.
This is a delish dish. We sliced the pork thickly as you can see, very indulgent and satisfying.
This is also a very late contribution towards Fiesta Friday #117. The bank holiday weekend took over and hence everything is a few days behind. What did you get up to over the break? Justine xx
On a very important side note, Archie the chef pug said:
Woof woof, I lurved thif dish, I got plenty of crackling to fight ofer with Teddy, approve approve! woof woof!