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Roast Pork and Stuffing

Aromatic herbs and a hint of spice combine with prunes in a delicious moist stuffing for roast pork.

Ingredients

  • 1.5–2kg boneless pork joint
  • 140g Shamrock Stoned Prunes
  • 140g breadcrumbs
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp butter
  • 3 tbsp chopped parsley
  • 2 tsp fresh thyme leaves ( or 1 tsp dried thyme)
  • 1 tsp ground allspice
  • 4–5 tbsp white wine or stock
  • Salt and black pepper

Method

  1. Ask butcher to prepare pork for stuffing.
  2. Heat butter and sauté onion and garlic until softened.
  3. Remove from heat and stir in the remaining ingredients, moistening with wine or stock and seasoning well.
  4. Fill prepared joint with stuffing and tie securely.
  5. Sprinkle pork with salt and pepper and place in roasting tin.
  6. Cooking time depends on the size of the joint - approx 30 minutes per lb (stuffed weight).

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