Recipe: Pork Apple Stuffing Culinary School

Pork With Apple Stuffing

Culinary School
Ingredients for the Culinary School Pork with Apple Stuffing Recipes (serve 6)

• Oven temp: 250 c, 500 f, Gas 9
• 1.5 kg / 3 lb loin of pork, with bone in, rind scored
• 30 g / 1 oz butter
• 1 green apple, finely chopped
• 1 cup / 60 g / 2 oz breadcrumbs, made from stale bread
• 1 teaspoon grated lemon rind
• 1 teaspoon ground allspice
• 1 tablespoon apple jelly
• 3 tablespoons sultanas
• 1 tablespoon salt

Cooking Style Recipes

1. Make a pocket in the pork by separating bones from meat, leaving both ends intact.
2. Melt butter in a frying pan. Add apple. Cook, stirring, for 2 - 3 minutes or until tender. Remove from heat. Stir in breadcrumbs, lemon rind allspice, apple jelly and sultanas. Season to taste.
3. Pack stuffing into pocket in pork. Place on a roasting rack set in a baking dish. Rub rind with salt. Bake for 20 minutes. Reduce oven temperature to 190 c/ 375 f / Gas 5. Bake for 1 hour longer or until pork is cooked.
4. Finally enjoy your Culinary School Pork with Apple Stuffing.

Best combination

• Appetizer: Basil and Almond Soup
• Main Dish: Pork with Apple Stuffing
• Dessert: Golden Waffles