- 1 ½ kg loin of pork
- 2 tsp fennel seeds
- seasalt and freshly cracked black pepper
- 1 tblsp sunflower oil
- parsnips if desired (peeled and halved)
- for the stuffing:
- 5 oz dried apricots
- 17 g ( half pack) fresh coriander
- 50 g cashew nuts (toasted, chopped a little)
- 5 oz fresh breadcrumbs
- ½ tsp of coriander seeds
- 1 small onion (diced)
- salt and pepper
- 3 oz butter
- First of all we prepare the pork loin.
- This should be already tied neat from the butcher.
- Using a sharp knife cut incisions through the fat to just touch the flesh, approx 5mm apart.
- Using a pestle and mortar or a spice blender grind the fennel seeds with some salt and blackpepper.
- Mix this with 1 tbsp of sunflower oil and rub into the meat.
- Place the loin of pork uncovered into the oven to roast , by not basting the meat you have a greater chance of a crispy skin ‘crackling’.
- We normally roast pork for 25 mins per lb and then 25 over so this particular joint should take 1 hour and forty minutes.
- For the last 50 minutes you could add the parsnip mixed in the fats and juices in the roasting pan and allow to cook with the pork.
- For the stuffing:
- Melt the butter in a saucepan.
- Add the onion and the ground coriander seeds and season.
- Cook until soft.
- Now add the apricot, cashew nuts and coriander and warm through.
- Add the fresh breadcrumbs and mix until combined.
- Season to taste and savour!
Phelim's tips: This stuffing also goes well with lamb, duck or goose. Also, sway apricots and corriander for apple and sage to make another delicous stuffing.