No need to poke fun at those bygone roast pork Sundays, when there were fights over who got the crackling. Move with the times and treat your tastebuds to these tender slices of roast pork that drip with succulent juices, beautifully stuffed with sweet and herby orange and thyme.
Serves 4
Takes 20 minutes to make and 20-25 minutes to roast
Per serving:
354kcals
8.9g fat (0.1g saturated)
51.9g protein
17.4g carbs
2.3g sugar
0.4g salt
1. Preheat the oven to 220°C/fan200°C/gas 7. Whizz the bread in a food processor to make breadcrumbs. Tip into a bowl and mix in the zest and thyme. Season well.
2. Lay each fillet on a board and make a deep slit along the length – don't cut all the way through. Fill each with the breadcrumbs, packing them down as you go. Secure each fillet together with cocktail sticks, or string, then season. Put into a roasting tin and roast for 20-25 minutes, until it is cooked through. Transfer to a plate and cover.
3. Gradually mix the orange juice with the cornflour to a smooth paste. Put the roasting tin with the pork juices on the hob over a high heat. Add the cornflour mixture, stirring to scrape any sticky juices from the base of the pan, then stir in the stock. Bring to the boil, stirring, and bubble for 3-4 minutes until thickened. Season to taste.
4. Remove the cocktail sticks or string from the pork, then cut diagonally into slices and divide among 4 warm plates. Drizzle with the sauce and serve with some mini roast potatoes and seasonal vegetables.
© delicious. magazine
Time for a glass of something red and mellow – try a Rhône red, or a Rioja.
Learn your way around a pig with our interactive guide to pork cuts
.jpg)
Find a wine to match your favourite dish.
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.