Award-winning pork from our own farm.
- 450g piece pork tenderloin - or 450g Boneless Leg of Pork
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 small apple, cubed
- 25g butter
- 50g cranberries
- 6 tbsp apple juice, cordial or Cider
- 50g fresh breadcrumbs
- 1 tbsp fresh thyme
- 6 slices dry-cured streaky bacon
Pre-heat the oven to 180°C/gas mark 5 for pork tenderloin (If using Boneless Leg of Pork this will need a higher temperature to initially start the roast off. Heat the oven to 220°C). Place the pork on a chopping board and cut the length of the joint almost through. Open it out, cover with greaseproof paper and flatten as much as possible with a rolling pin.
Melt the butter in a saucepan, add the onion, garlic and apple, cook gently until softened, add the cranberries and 2 tbsps of the cordial, cook for a minute. Stir in the breadcrumbs and chopped thyme.
Spoon evenly along the joint, press the joint back together around the stuffing, wrap the bacon around then secure with string at regular intervals.
For pork tenderloin: Place in a baking tray, pour over the remaining cordial. Cook in the oven for approximately 1 hour for pork tenderloin, basting at regular intervals. Remove from the tin and allow to rest.
For Boneless Leg of Pork: Place in a baking tray, pour over the remaining cordial. Cook in the oven for approximately 10 minutes at 220°C then turn the oven down to 160°C and cook for 1 hour, basting at regular intervals. Remove from the tin and allow to rest.