Roast loin of pork with sloe gin and walnut stuffing

Indulge your taste buds with this roast loin of pork with sloe gin and walnut stuffing. Serve with stuffing balls and all the traditional trimmings for the ultimate Christmas treat.

Ingredients (serves 4 to 6)

1kg lean pork loin joint on the bone

For the stuffing:

50g dried cranberries

60ml sloe gin

450g pork sausage meat (about 6 sausages)

100g breadcrumbs made from stale bread or fruit loaf

Pinch mixed spice

Pinch cinnamon

50g walnuts

Method

Preheat oven to 180ᵒC/ gas mark 4.

Place the cranberries in a small bowl with the sloe gin and allow to soak for 30 to 60 minutes.

Dry the outside of the meat and score deeply using a sharp knife.

In a bowl, place the sausage meat, breadcrumbs, spices and walnuts. Mix well together. Add the cranberries to the stuffing and mix thoroughly.

Carefully take joint and make a deep large cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty). Take the stuffing and push it into this hole. Any remaining stuffing can be shaped into large balls and cooked alongside the joint for about 20 minutes.

Weigh the stuffed joint and calculate the cooking time (30 minutes per 450g plus 30 mins).

Brush with oil and sprinkle on salt and rub into the fat. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time.

Remove joint from the oven and allow to stand for at least 10 minutes before carving.

Save the cooking juices to make the gravy and add a good measure of sloe gin to the gravy while making.

Serve with the stuffing balls (if made with any remaining stuffing), roasted parsnips and all your favourite traditional trimmings. Happy Christmas!

Recipe courtesy of porc.wales