Pork Hassleback with fresh poultry seasoning and cider

By • November 20, 2009 • 0 Comments



Author Notes: Just a variation on the theme.....fillet of pork sliced and stuffed with a fresh herb and grated apple sauce....roasted and then served with tatties and jus. Kitchen Butterfly

Serves 4

  • I whole pork fillet (about 500g)
  • 10 leaves of sage or 1 tablespoon dried
  • 1 tablespoon fresh lemon thyme or 1 teaspoon dried
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 tablespoon fresh savouryor 1 teaspoon dried
  • 1 clove of garlic
  • Pinch of salt
  • 2 tablespoons natural yoghurt
  • 1/3 cup butter, melted
  • 1 Apple, skinned, cored and grated
  • 120ml Dry cider
  • salt, pepper to season
  1. If using fresh herbs, make herb paste by pounding leaves with garlic and salt in a mortar till bruised and soft. If using dried herbs, mince garlic and mix with salt
  2. Put herbs in bowl with yoghurt, melted butter and grated apple.
  3. Stir well to mix and taste for seasoning. Adjust to taste
  4. Take pork loin make slices across the length about 1cm apart - till you have hasslebacks. Be careful not to cut right through the loin, you want it to remain slashed but whole
  5. Stuff seasoning into each cut and rub all over to cover the fillet Place in a dish and drizzle 2-3 tablespoons of the cider over the meat.
  6. Cover and let marinade at least an hour (I did this in the morning and roasted it when I came back from work)
  7. When ready to bake, preheat over to 200 degrees centigrade and place pork on a roasting rack above a tray in the middle of the oven, drizzle with another couple of tablespoons of cider and and let roast
  8. After 15-20 minutes in the oven, drizzle more cider over pork and let finish off. Total cooking time is about 40-50 minutes
  9. When ready, bring out to rest. Then slice and serve with potatoes and jus
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Tags: cider, pork, pork

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