Roast and Boned Stuffed Pork


serves 6
1.5kg boned bladebone of pork
3 tbsp oil

for the stuffing

1 medium sized onion (100 g approx)
1 stick of celery (50 g approx)
3/4 cup (90 g) flat mushrooms
2 tbsp (1 oz) 25 g butter or margarine
2 oz (50 g) canned or frozen sweetcorn
3/4 cup (50 g) white breadcrumbs
1 tbsp chopped parsley
salt and pepper
1/4 tsp ground mace
1 tsp lemon juice


1. Wipe the meat and deeply score the rind of the meat if not done by the butcher.

2. Make the stuffing. Prepare the onion, celery and mushrooms, and chop them finely.

3. Melt the butter or margarine in a small pan and fry the onion and celery until lightly browned.

4. Remove from the heat. Add the mushrooms, sweetcorn, breadcrumbs and parsley, and mix well.

5. Season to taste, and add the mace and lemon juice.

6. Spoon the stuffing evenly into the 'pocket' left after the meat was boned.

7. Roll up the joint and tie with thin string at regular intervals.

8. Heat 2 tbsp oil in a roasting tin, then put in the joint.

9. Brush the rind with the remaining oil and sprinkle generously with salt.

10. Roast in a fairly hot oven, 200°C, Gas 6, for 20-30 minutes, until the crackling is browned.

11. Reduce the heat to moderate, 180°C, Gas 4, and continue to cook for 1 1/2 hours or until the internal temperature reaches 85°-88°C on a meat thermometer.

12. Transfer the joint to a warmed serving dish, remove the string, and keep the meat hot.

13. Pour off the fat in the roasting tin, then prepare a gravy using the sediment left in the tin.

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