PORK LOIN WITH APPLE STUFFING

Serves 8 Prep 20 min

Cook 1½ hrs

For the stuffing

100g butter

1 small onion, finely chopped

2 cloves garlic, sliced

1 apple, quartered

2 tbsp (30ml) brown sugar

2 slices of wholewheat bread,

crumbed

For the pork loin

2 kg pork loin, deboned

2 tbsp (30ml) wholegrain mustard

2 tbsp (30ml) olive or avocado oil

2 tsp (10ml) sea salt

For the baked apples

8 small red apples

8 whole cinnamon sticks

Preheat the oven to 220°C. For the stuffing, melt the butter over medium heat. Add the onion and garlic and fry until softened. Add the apple quarters and brown sugar and allow to caramelise.

Add the breadcrumbs and stir until combined. Season with salt and pepper.

Season the pork loin with salt and pepper, rub the mustard over the loin and top with the stuffing.

Roll the loin neatly and use kitchen string to tie securely. Place in an oven dish and rub with oil and sea salt. Roast in the oven for45 minutes.

For the baked apples, core the apples and place a cinnamon stick in each.

Remove from the oven and arrange the apples around the loin. Return to the oven for a further 45 minutes.

Want pork loin on the braai?

If you prefer a braai on Christmas day, you can easily adapt this recipe. As an alternative stuffing, place 2 cloves of garlic, a handful of sage, 2 tbsp (30ml) wholegrain mustard, grated zest and juice of 1 orange, 2 tbsp (30ml) olive or avocado oil, salt and ground black pepper in a food processor and process until smooth. Lay the deboned pork loin out flat and spread the rub all over. Grill over medium coals to your liking.

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