the Ingredients
Instructions
Give this delicious recipe for roast pork a go. It’s one of our favourites!
In the kitchen:
- Pre-heat the barbecue for roasting (in-direct method) at a medium heat.
- Firstly make the stuffing. Melt the butter in a large frying pan over a low heat. Add the onions and sage and gently cook for 10 minutes, until softened. Next, increase the heat to high, pour in the Calvados and cook for 1 minute. Let the mixture cool, and then stir in all the remaining stuffing ingredients.
- Stuff the pork joint with the stuffing. Roll the joint and tie. Score the fat with a sharp knife, pour over boiling water and rub salt and oil into the fat.
- Place a Weber Drip Tray in the base of the barbecue and pour in the cider and Calvados. Roast the loin for around 2 hours using the Premium Grill Rack or a Roasting Rack with Roasting Shield. Until cooked through to 75°C and allow to rest.
- Using the reduced cider and Calvados, add in the double cream, wholegrain mustard and splash of stock, if required.
- For the apple sauce, peel and roughly chop the apple and place in a foil parcel. Add the butter, honey and thyme. Season well. Barbecue for 45 minutes until you have pureed apples.
- Slice the pork and serve with the apple sauce and Calvados cream.
- Firstly make the stuffing. Melt the butter in a large frying pan over a low heat. Add the onions and sage and gently cook for 10 minutes, until softened. Next, increase the heat to high, pour in the Calvados and cook for 1 minute. Let the mixture cool, and then stir in all the remaining stuffing ingredients.
- Stuff the pork joint with the stuffing. Roll the joint and tie. Score the fat with a sharp knife, pour over boiling water and rub salt and oil into the fat.
- Pre-heat the barbecue for roasting (in-direct method) at a medium heat.
- Place a Weber Drip Tray in the base of the barbecue and pour in the cider and Calvados. Roast the loin for around 2 hours using the Premium Grill Rack or a Roasting Rack with Roasting Shield. Until cooked through to 75°C and allow to rest.
- Using the reduced cider and Calvados, add in the double cream, wholegrain mustard and splash of stock, if required.
- For the apple sauce, peel and roughly chop the apple and place in a foil parcel. Add the butter, honey and thyme. Season well. Barbecue for 45 minutes until you have pureed apples.
- Slice the pork and serve with the apple sauce and Calvados cream.
In the kitchen:
At the barbecue:
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