Leg of pork with apples

By admin
26 April 2012

Serves 6

Preparation time: 20 min

Cooking time: 1½ hours

1 leg of pork (about 2 kg), deboned with rind intact

salt and freshly ground black pepper

STUFFING

250 ml (1 c) white breadcrumbs

30 ml (2 T) chopped fresh sage

30 ml (2 T) fresh thyme leaves

60 ml (¼ c) blue cheese, crumbled

125 g pitted prunes

60 ml (¼ c) chopped nuts

FOR THE RIND

coarse salt

TO COMPLETE

3 red onions, peeled and cut into wedges

6 green apples (cored but not peeled), quartered

7 ml (1½ t) mustard powder

1 bottle (340 ml) cider

sprigs of fresh thyme and sage

plain yoghurt

Preheat the oven to 160 °C.

Put the leg on a work surface, rind facing down.

Season the meaty side with salt and pepper.

STUFFING 

Mix the stuffing ingredients and spoon the mixture on top of the meat.

Fold over and secure with string.

FOR THE RIND

Rub the rind with coarse salt.

TO COMPLETE 

Place the onions and apples in a roasting pan and put the rolled leg on top.

Mix the mustard powder and cider and pour the mixture over the leg.

Arrange the herb sprigs on top.

Bake for 25 minutes for every 500 g plus 20 minutes extra or until the meat is done and the rind is crisp.

Transfer the meat to a platter and arrange the onions and apples around it.

Reduce the pan juices until syrupy and stir in a dollop of yoghurt.

Serve with the leg.

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