Roast Pork With Onion Stuffing Recipes

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

TRADITIONAL PORK, SAGE AND ONION STUFFING

Steps:

• Combine the breadcrumbs with the sage and onion in a large mixing bowl, then stir in 2 tablespoons boiling water and mix thoroughly. Next, work the sausagemeat into the mixture and season with salt and pepper. Transfer the stuffing to a plastic freezer box or a freezer bag and freeze.

CROWN ROAST OF PORK WITH ONION AND BREAD-CRUMB STUFFING

Steps:

• Make stuffing:
• Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
• Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
• Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
• Cook roast and stuffing:
• Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
• Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
• Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
• Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
• Transfer pork to a platter and let stand 30 minutes.
• Make sauce while pork stands:
• Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
• Carve pork and serve with stuffing and sauce.

CROWN ROAST OF PORK WITH ONION AND BREADCRUMB STUFFING

Steps:

• Make stuffing:.
• Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
• Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
• Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
• Cook roast and stuffing:.
• Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
• Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
• Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
• Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
• Transfer pork to a platter and let stand 30 minutes.
• Make sauce while pork stands:.
• Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
• Carve pork and serve with stuffing and sauce.
• Cooks' notes:.
• • Stuffing can be made 1 day ahead and chilled, covered.
• • Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting.

ROAST PORK WITH ONION STUFFING

Steps:

• Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
• Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
• Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
• Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
• Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
• Remove roast from pan and cover to keep warm while making gravy.
• Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).

ROAST PORK WITH SAGE & DOUBLE ONION STUFFING, BAKED APPLES & ROASTIES

Steps:

• If you have time, season the pork skin the day before with salt, then put in the fridge, uncovered. If you want to get ahead, tip the potatoes into a large pan of cold, salted water, bring to the boil and simmer gently for about 8-10 mins until the potatoes are cooked all the way through but not falling apart. Gently drain the potatoes in a colander, but don't shake them or ruffle them up - just leave them to drain and cool. Put them in the fridge, uncovered, until ready to roast.
• To make the stuffing, heat the butter in a saucepan and cook the onion for 10 mins until soft and golden. Tip the onions into a bowl with the all the other ingredients and season with lots of black pepper. Scrunch everything together with your hands and chill until needed.
• To stuff the pork, get a long-bladed knife like a carving knife and create a large pocket between the eye of the meat and the bones. Turn the blade of the knife to open up the cavity. You might need to go in at both ends. Use your fingers to push in as much of the stuffing as you possibly can, pushing it right down into the cavity.
• Heat the oven to 240C/220C fan/gas 9. If you haven't already parboiled the potatoes, do so now (see step 1). Sit the pork in a shallow roasting tin (season if you haven't done it the day before), drizzle the skin liberally with sunflower oil and put it in the oven for 20 mins. Lower the heat to 200C/180C/gas 6 and continue to roast the pork for 1 hr, basting the skin occasionally with the fat from the tin. Remove the tin from the oven and you should have a nice layer of fat in the bottom. Baste the pork again, then carefully pour the fat into another roasting tin and add the potatoes. Use a spatula to turn them in the fat so they are completely coated and put back in the oven for 40 mins, by which time the pork skin should have crackled and the potatoes begun to turn golden. Transfer the pork to a board, uncovered, and leave to rest for 20 mins.
• While the pork is resting, turn the potatoes, then score a line around each apple and sit them in the sticky pork tin. Dot them with half the butter and roast for 20 mins until they are soft. By then, the potatoes should be golden too.
• Heat the remaining butter in a pan until sizzling and fry the sage leaves, turning, until crisp, then transfer to a piece of kitchen paper to drain. To serve, arrange the potatoes and apples around the pork and scatter with the crispy sage leaves. Carve the pork into chops.