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Serves: 3

Apple & Calvados Stuffed Roast Pork with Crackling

  • Prep Time

    10 min.

  • Cooking Time

    2 h

  • Method

    Indirect

  • Prep Time

    10 min.

  • Cooking Time

    2 h

  • Method

    Indirect

Ingredients

Apple And  Calvados  Pork 346X318
  • 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

Instructions

    In the kitchen:

  • 01 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.
  • 02 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.
  • At the barbecue:

  • 01 Pre-heat the barbecue for roasting (in-direct method) at a medium heat.
  • 02 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.
  • 03 Using the reduced cider and Calvados, add in the double cream, wholegrain mustard and splash of stock, if required.
  • 04 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.
  • 05 Slice the pork and serve with the apple sauce and Calvados cream.
Ingredients
Instructions

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