Roast Stuffed Pork with Roasted Vegetables and Potatoes
This roast stuffed pork is one of my favourites and never fails to impress.
4 people
60 minutes
25 minutes
Ingredients
- 1 - SuperValu Granny Smith Apples grated
- 0 medium SuperValu Onion diced finely
- 1 - SuperValu Quality Irish Pork Steak (approx 800g/1lb 12oz)
From your Store Cupboard
-
50
g
Sultanas
-
0
tsp
SuperValu Dried Mixed Herbs
-
110
g
SuperValu Fresh Breadcrumbs
-
2
tsp
SuperValu Olive Oil
Roasted Vegetables & Potatoes
-
1
-
SuperValu Carrot
peeled and cut into chunks
-
1
-
SuperValu Parsnip
peeled and cut into chunks
-
2
-
SuperValu Potatoes
peeled and cut into cubes
Seasoning
-
3
-
SuperValu Rashers
optional
-
0
-
SuperValu Salt
Method
- Heat a small saucepan with the butter. Add in the diced onion and saute gently for 2-3 minutes. Next add in the sultanas & grated apple.
- Add in the breadcrumbs and seasoning and mix well. Allow the stuffing to cool down completely.
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Clean the pork steak well, making sure to remove any sinew or fat. Make a horizontal slit in the pork steak to open it up - make sure not to cut all the way through. To flatten out, make a few slits in the pork steak and use a rolling pin to help you flatten it sufficiently. Place the stuffing along the previously flattened pork steak and roll it up tightly.
- Secure the rolled pork with string or alternatively you could secure it with cocktail sticks or if desired 3 rashers of bacon. Place in a roasting tray and drizzle with a tiny bit of oil and cover the meat loosely with a little tin foil.
- Roast in the oven for 45-60 minutes. Remove the tin foil for the last 15 minutes of the cooking process. Allow the meat to rest for at least 10-15 minutes before slicing.
- Roasted Vegetables & Potatoes
- Arrange all of the vegetables in a large roasting tray. Drizzle with a little oil, season with salt and pepper and roast for 45 minutes. Serve immediately with the roast pork.
