Roast Pork with Peach, Orange & Ginger Stuffing

  • Roast Pork with Peach, Orange & Ginger Stuffing
Preheated oven: 190’C / 170’C Fan / Gas 5

Mix together the onion, peach, orange rind, ginger and breadcrumbs. Season well then add the orange juice to bind together.

Pack the stuffing into the cavity left by the bone (you may need to unroll the joint if bought ready boned and rolled). Re-roll, but not too tightly, to enclose the stuffing. Secure with string.

Weigh the stuffed joint and calculate the roasting time allowing for 35 minutes per 450g and 35 minutes over. Transfer to a roasting tin and to the preheated oven to cook.

Remove the cooked joint and return the crackling to the oven if it requires further crisping. Let the pork to rest for 10 minutes.

Serve sliced and accompanied with crackling and gravy.

  • 1.5kg (2lb 10 oz) boned loin of Specially Selected pork, rind well scored

  • 1 onion, finely chopped

  • 1 fresh peach, peeled, stoned and finely chopped

  • Grated rind and juice of 1 orange

  • 2cm (1 inch) piece fresh root ginger, peeled and finely chopped

  • 2 thin slices white bread from a large loaf, made into crumbs

  • Salt and freshly ground black pepper