Stuffed roast pork is one of the easiest, tastiest budget-friendly Sunday dinners you can make for your family.
The joint I use is a basic supermarket 1kg Irish pork loin joint and costs around €5, you will find it in the chill section.
When it’s taken out of the packaging most of these type of joints are already sliced down the middle ready to stuff.
I just remove the strings already on it , stuff it and put the strings back on, tieing tightly
After cooking is really important to let your pork rest.
I was doing this on Sunday and had a tea towel over the joint when lils asked “ mammy can I have some of the pork? I said no Hun it’s just resting at the min.
She’s says “ shhhhh whispering is that why it has his blanket around him 😂 ( the tea towel)
Enjoy Jolene X
- 1 kg Irish pork loin joint
- 1 tablespoon olive oil
- A little drizzle of honey
- A good hand full of Chopped fresh parsley , rosemary , sage
- 5 potatoes
- 5 carrots
- 1 apple
- 1 bulb of garlic
For the stuffing
- 100g breadcrumbs
- 1 onion
- Another good hand full of fresh chopped parsley, rosemary and sage
- 3 pork sausages skinned
- A hand full of pine nuts
- A handful of raisins
- A tbsp butter
For the gravy
- 1 tbsp of butter
- 1 tbsp flour
- 400 mls hot water with beef stock cube
Preheat oven to 220c / gas mark 7
Remove all the packaging of your pork and remove the strings
If it’s already sliced (most are) Open the meat, if not with a Sharp knife slice it sideways down the centre to stuff.
To make the stuffing grate or wizz up your onion in a blender
Mix the breadcrumbs , chopped fresh herbs, skinned sausages, pine nuts, raisins with a tablespoon of butter and give a good mix together.
Add the stuffing to the pork and tie it back together with the strings tightly
Peel and chop your potato carrots and apple
Oil the baking tray and arrange them in the tray breaking up your bulb of garlic
Add your pork fillet to the tray finishing it with a drizzle of olive oil and runny honey and a scattering of fresh herbs and a little extra olive oil over the whole tray covering the pork and veggies
Season with salt and pepper
Place the baking tray on the middle shelf in the oven
Cook at 220 c for 15 mins then turn it down to 180c and cook for one hour turning the potatoes after 30 mins
When the hour is up remove and rest your pork for around 15 mins while with make your gravy
Take out the carrots and roasties and put them to one side covered and keeping them warm while you make your gravy
Place the baking tray on the hob and break up the garlic and apple with your whisk
Put the hob on a medium heat and add a tablespoon of butter, whisking and letting it melt
Add a good tbsp of flour soaking up all the lovely juices
Pour in 400 MLS of hot beef stock made with a stock cube
Give a good whisk
Put your gravy through a sift ( add a little more water is it’s too thick for your liking)
Thinly slice the pork, and serve with your potatoes carrots with lashings of gravy
Devour ❤️ (if you’ve any leftover meat you can make my easy Chinese style rice with it the next day with it the recipe is here )