Apple & Calvados Stuffed Roast Pork with Crackling

Serves: 3
1kg Loin of pork, butterflied
15g unsalted butter
½ onion, finely chopped
1 tbsp fresh sage, chopped
2 tbsp Calvados
175g pork sausage meat
100g cooked chestnuts, roughly chopped
½ Bramley apple, coarsely grated
40g freshly made white breadcrumbs
Salt and freshly ground pepper
For the Caramelised Apple Sauce:
1 large Bramley apple
1 tbsp honey
25g salted butter
1 tbsp fresh thyme
For the Calvados Cream:
200ml cider
150ml Calvados
50ml double cream
1 tbsp wholegrain mustard
Recipe preparation

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.