Roast loin of pork with sloe gin and walnut stuffing
Turkey might be the traditional Christmas meat, but pork makes a refreshing change if you’re entertaining over the festive season. This roast loin of pork combines cranberries, sloe gin and walnuts in a dish that perfectly captures the essence of Christmas.
Cooking time – 30 minutes per 450g / ½kg (1lb) plus 30 mins (medium)*
- 1kg (2.2lbs) lean pork loin joint on the bone
- 50g (2oz) dried cranberries
- 60ml (4tbsp) sloe gin
- 50g (2oz) walnuts
- 450g (1lb) pork sausage meat (about 6 sausages)
- 100g (4oz) breadcrumbs made from stale bread or fruit loaf
- Pinch mixed spice
- Pinch cinnamon
- Preheat the oven to Gas 4, 180ᵒC, 350ᵒF.
- Place cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes.
- Meanwhile, dry the outside of the meat and score deeply using a sharp knife.
- Place the sausage meat, breadcrumbs, spices and walnuts into a bowl and mix well.
- Carefully take the joint and make a deep large cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty).
- Add the cranberries to the stuffing and mix thoroughly.
- Take the stuffing and push into this hole. Any remaining stuffing can be shaped into large balls and cooked alongside the joint for about 20 minutes.
- Weigh the stuffed joint and calculate the cooking time.*
- Brush with oil and sprinkle on salt and rub into the fat. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time.
- Remove the joint from the oven and allow to stand for at least 10 minutes before carving.
- Save the cooking juices to make the gravy and add a good measure of Sloe gin to the gravy while making.
Serve with the stuffing balls, roasted parsnips and all your favourite traditional trimmings. Happy Christmas!