15 - 20 mins
2 hours (approx)
6-8
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Roast Pork with Orange, Mustard & Thyme Stuffing
Delicious flavours with Specially Selected Pork for your next Sunday lunch.
Ingredients
Cooking Method
-
Preheat the oven to 230 C/ 210 C Fan/ Gas 8.
1 -
Melt the butter in a small frying pan and gently fry the onion for 10 minutes, stirring occasionally, until softened but not browned. Put the breadcrumbs in a mixing bowl and stir in the buttery onion, orange rind and juice, mustard, plenty of seasoning and the thyme. Bring together to make a firm stuffing mixture.
2 -
Unroll the pork and lay skin-side down on a board. Place 1/3 stuffing down the centre of the pork, then roll to enclose. Insert skewers to hold in place whilst you re-tie the joint with clean string. Place the joint in a roasting tin and rub the surface with oil and seasoning. Roast for 20 minutes then reduce the temperature to 180 C/ 160 Fan/ Gas 4 and cook for a further 2 hours.
3 -
Meanwhile, form the remaining stuffing into 8-10 balls and add to the pork roasting tin to cook, basting in the cooking juices, for the last 25 minutes of cooking.
4 -
Let the pork rest for 10 minutes before serving with roast potatoes in their skin and the stuffing balls.
5
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