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Roast Pork with Apple and Celery Stuffing


Serves: 6

1.25kg (2 1/2 lb) boneless Tenderlean Leg of Pork
75g (3 oz) wholemeal breadcrumbs
2 sticks celery, finely chopped
1 small onion, grated
1 small cooking apple, finely chopped
40g (1 1/2 oz) chopped hazelnuts
2 tablespoons freshly chopped sage or thyme
1 egg, size 3
salt and freshly ground black pepper

Remove the skin and a thin layer of the fat. Score the pork with a knife to form a diamond pattern.

Place all stuffing ingredients in a bowl and mix well.

Open out the pork and spread over the stuffing, roll up and tie with string. Place on a rack in a roasting tin and sprinkle with seasononing to taste.

Place in a preheated oven 160°C/325°F/Gas mark 3 for approximately 2 hours, basting occasionally.

Serve garnished with celery leaves. Skim the juices and serve as gravy.

Per serving: 318 calories, 10 g of fat




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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