Sow-er Apple, Rolled Pork & Herb Stuffing
Sow-er Apple, Rolled Pork & Herb Stuffing
Grab these Ingredients
A jar of Gold Gourmet Foods Sow-er Apple Premium Sweet Pork Dust
A 2kg rolled & scored pork loin
150 grams of spreadable margarine
1 finely chopped brown onion
3 garlic cloves
A quarter of a cup of rosemary, finely chopped
A bunch of fresh thyme leaves
300 grams of sourdough bread with the crust removed and pulled into small pieces
A quarter of a cup of parsley, finely chopped
2.5 cups of chicken stock
2 tablespoons of olive oil
A quarter of a cup of plain flour
Salt & pepper
Here’s how you make your dish:
Heat 75grams of margarine in a pan over medium heat, adding onion and garlic until onion softens. Toss in two tablespoons of rosemary, a pinch of thyme, and your bread pieces and cook for around two minutes. Remove from the heat, add your parsley, and half a cup of chicken stock, stirring until the mixture has combined evenly. Feel free to season with salt and pepper to taste
Pre-heating your fan-forced oven to 230 degrees celsius, 250 for others, place your pork, skin side up on a rack in a large baking dish and pour a large kettle of boiling water evenly over the meat to blister the skin. Drain and pat the rind dry, using a paper towel
Place the pork, skin side down, on a clean chopping board and slice through the thickest portion of the meat horizontally, being careful not to cut through. Open the pork to form one large piece of meat before adding the herb and garlic stuffing along the centre of the pork piece. Lightly sprinkle with Gold Gourmet Foods Sow-er Apple Premium Sweet Pork Dust (half a tablespoon) before Rolling the pork to seal the stuffing inside. Tie with string at approximately 2cm intervals and tie off tightly
Brush the Pork skin with a generous amount of olive oil before rubbing a tablespoon of Gold Gourmet Foods Sow-er Apple Premium Sweet Pork Dust across the skin. Place on a rack in a shallow baking dish and roast for 30 minutes or until the rind crackles
Reduce oven to 180 degrees Celsius and roast the pork for a further 45 minutes. Using the pan juices make your gravy utilising the remaining margarine, rosemary, thyme, and flour and chicken stock, bring to a boil and stir until the gravy thickens. Pour into a serving jug.
This dish serves 8-10 people
Take a photo of your Christmas creation, showing your Gold Gourmet Foods products to go in the draw to win a YEAR’S SUPPLY of Gold Gourmet Foods products!
Make sure you tag @goldgourmetfoods and use the hashtags #gocreate #ChristmasCreations
“Put some pork on your fork!”