Roast pork recipes
Our top 3 of 22 Roast pork recipes
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Roast Loin of Pork with Raisin and Walnut stuffing
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Overnight Slow-roasted Pork
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Pork Roast & Creamy Mushroom Gravy
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Ingredients
- 2.5 kg boned loin of pork. rind scored
- 1 tbsp. olive oil
- 1 tsp. salt
- 8 small red apples
- 2½ tbsp plain flour
- 2 cups beef stock
- 100g cabernet or quince paste
- RAISIN AND WALNUT SEASONING
- 1/3 cup raisins
- ½ cup dry red wine
- 30g butter
- 1 tbsp. olive oil
- 2 medium leeks. pale section only. sliced
- 2 garlic cloves. crushed
- 50g pancetta. chopped
- ¼ cup chopped sage
- 1/3 cup chopped walnuts
- 2 tsp. finely grated lemon rind
- 2½ cup fresh breadcrumbs
- 1 egg. lightly whisked
Method
- 1.Soak the raisins in a small bowl in the wine and leave overnight if possible.
- Once soaked - drain off the wine and keep it seperate for the gravy.
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- 2.Heat the oil in a frying pan and add the chopped leeks and cook until soft. Add garlic and pancetta and let it all brown.
- 3. Mix this in a bowl with the raisins sage, walnuts, lemon rind, breadcrumbs and egg, and stir to combine and then leave to cool.
- 4.Preheat oven to 200C.
- 5. Place the pork, skin-side down, and cut a vertical slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Place stuffing down the centre of the pork. Starting at the thick end, roll up pork firmly and then tie together with string.
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- 6.Place pork in a roasting pan. Rub pork skin with oil and salt. Roast, uncovered, for 25 minutes or until rind begins to crackle. Reduce oven temperature to 180 C and roast for a further 1 hour.
- 7.Then take the apples - slice to stop from exploding and arrange them around the pork for the last 30 mins.
- 8. Leave aside for 10 mins to rest before carving.
- 9. To make the gravy - take the juice from the pan and drain off as much fat as you can. Add flour and cook, stirring constantly, for 1 minute or until mixture begins to bubble. Gradually add the wine from the raisins and stock and cook until gravy boils and thickens.
Ingredients
- 2 tbsp Fennel Seeds
- 1 tbsp Sea or Rock Salt
- 2 bulbs Fennel Bulbs trimmed and roughly chopped
- 3 Carrots peeled and roughly chopped
- 3 Onions peeled and roughly chopped
- 1 bulb Garlic unpeeled and smashed
- Fresh Thyme
- 5 - 6 kg / 11 - 13 lb Pork shoulder on the bone
- olive oil
- 1 bottle White Wine
- 565ml / 1 pint Chicken or vegetable stock
Method
- 1. Preheat your oven to maximun.
- 2. Smash the fennel seeds with the salt in a pestle and mortar until fine.
- 3. Put the roughly chopped vegetables, garlic and thyme sprigs into a large roasting tray.
- 4. Pat the pork shoulder with olive oil and sit it on top of the vegetables.
- 5. Massage all the smashed fennel seeds into the skin of the pork making sure you push them right into the scores to maximise the flavour.
- 6. Put the pork into your preheated oven for 20 - 30 minutes r until its beginning to colour
- 7. turn the oven down to 120c/250f/gas 1/2 and cook the pork for 9 - 12 hours until the meat is soft and sticky and you can pull it apart easily with a fork.
- 8. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
- 9. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board.
- 10. Mash up the veg using a potato masher
- 11. If you like you can thicken the sause with a little flour.
- 12. Serve with some borlotti beans, braised greens, your roast veg mash and tasty sauce.
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Add commentIngredients
- 1 ½ kg pork loin. roast. boneless
- 1 can Heinz Mushroom Soup
- ½ cup water
- 1 tsp fresh parsley leaves. chopped
- 1 tsp fresh. coriander leaves. chopped
- 1 tsp fresh. thyme leaves. chopped
- 1 tsp vegetable stock
Method
- 1. Mix the chopped, fresh seasoning leaves up.
- 2. Cut small slits into the surface of the pork.
- 3. Stuff the herb mixture into the slits.
- 4. We place the pork into a roasting pan.
- Bake at 325°F. for 1 hour 30 minutes or until the pork is cooked.
- 5. Remove the pork from the pan and stir the soup and water with the vegateble stock in the roasting pan.
- 6. Cook this mixture for a short time on medium heat.
- 7. Serve it with gravy.
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