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Recipe of the Month - December 2007

Our recipe of the month for the December comes from No.24 restaurant, 24 West High Street, Crieff. A sumptious roast loin of pork - who says we need turkey at this time of year!

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Roast Loin of Pork with Rosemary & Apricot Stuffing

Ingredients: 

1½ Kg of Skinless Pork Loin

300g Dried Apricots

25g Rosemary

50g Finely Diced Shallots

1 cup White Bread Crumbs

200g Pork Sausage Meat

1 Cooking Apple – Grated

¼ Pint Sweet Cider

2 oz ButterSalt & Pepper

25g Thyme 

Method: 

Preparation: 

Open loin of pork and slice a deep pocket into it. Season with salt and pepper. Preheat oven to 190 degrees, gas mark 7. 

Stuffing: 

Melt butter, sweat off the shallots, and then add your apricots, rosemary and sausage meat. Next add your breadcrumbs, grated apple and cider until it forms a slightly stiff paste. Press into the sliced pocket, then roll back into shape, lightly tie and season with cracked pepper & salt. Cook for 1 hour 30 minutes. Leave to rest for 30 minutes, then slice. Serve with a red wine & thyme jus. 

Jus: 

Deglaze roasting juices with 2 glasses of red wine, and then add 4 sprigs of thyme. Whisk in 2oz butter, and your jus is ready. Serve with roasted rooster potatoes or buttered baby potatoes, and also lemon & honey glazed carrots and broccoli spears.

You can visit No.24 from Mid-morning right through to night, and can enjoy a wide variety of dishes. Why not give them a call on 01764 650777 or visit their website at www.no-24.co.uk