A pork roast is always something fine, and there’s actually an old tradition that eating pork on New Year’s Day means you will enjoy good luck for the whole year. But even if you missed out on eating pork on New Year’s Day itself, at least you haven’t missed out on the chance to try this recipe — we’re confident you won’t find a tastier way to prepare this dish!
Pork Roast with Apple Stuffing
Equipment
- Roasting Pan
- Cooking twine
Ingredients
- 2.5 lbs pork loin
- 8 oz ground beef
- 1 onion, diced
- 2 apples, diced
- 2 cloves garlic, minced
- salt & pepper to taste
- 0.5 tsp rosemary
- 3 fl oz cider
- 2 tbsp bread crumbs
- 14 oz potatoes, washed, roughly chopped and with thin skins
- 0.5 cauliflower head, chopped into florets
- 1 apple, diced
- 1 tbsp curry powder
- 1 tbsp cumin
- salt & pepper to taste
- 3 tbsp olive oil
Instructions
- First, fry the ground beef in a hot pan, then add the onion, apples, and garlic and fry everything together. Season with salt and pepper, then mix thoroughly. Add the rosemary, pour in the cider, and finally, sprinkle the breadcrumbs into the pan. Mix everything thoroughly together one more time, then take the pan off the heat.
- Remove any superfluous tendons from the pork loin. Slice it from the middle up to about 1 inch from the edge, then open out the loin. Season the meat with salt and pepper.
- Distribute the stuffing mix with a spoon along the middle of the pork loin and roll it up. Use cooking twine to tie the meat so it stays rolled up. Place the pork roll in a roasting pan.
- Mix the potatoes, cauliflower, and apple. Sprinkle with curry powder and cumin, and add salt and pepper to taste. Pour in some olive oil. Use your hands to mix everything together thoroughly, then place the vegetables in the roasting pan around the pork.
- Roast everything for around 35 minutes in a convection oven at 320°F.
VIDEO
We can’t guarantee making this dish will bring you good luck, but we’re pretty certain it will put smiles on the faces of anyone eating it. So next time you need a recipe for Sunday roast, why not give it a try?