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Cherries are not just for dessert. Here we use them in a stuffing for pork that would work equally well with chicken. Great as a traditional roast or with a crisp salad, served hot or cold.
Download a printable copy here
Cooking: 2 ½ hrs
1 ½ kg Pork loin, filleted
1 tbsp olive oil
1 onion, diced
150g chorizo sausage, diced
2 cloves garlic, minced
25g chopped parsley
25g chopped fresh thyme
25g chopped fresh rosemary
150g chopped cherries
150g coarsely chopped roasted almonds
200g cooked wild rice
Salt and pepper
1/ Make the filling. Warm the oil in a pan, add the onions and cook for 3-5 minutes until softened but not browned. Add the chorizo and
garlic and cook until browned and cooked through. Remove from heat and add parsley, thyme, rosemary, cherries and almonds. Stir in wild
rice and add salt and pepper to taste.
2/ Spread out the pork loin on a clean work surface. Bash with a steak mallet to flatten to an even thickness. Spread the filling over the pork from edge to edge. Starting from the short side, roll the pork loin and filling into a spiral. Tie up with kitchen string.
3/ Place the joint on a rack in a shallow roasting pan. Season with salt and pepper. Preheat the oven to 200°c. Place the roast in the oven and allow to cook for 1 hour. Reduce heat to 180°c and continue to cook for another 45 to 60 minutes. Remove the roast from the oven and test the internal temperature with a probe thermometer. The joint is cooked when the temperature reaches 75°c for more than two minutes. Allow meat to rest in the pan, loosely covered with foil, for 20 to 30 minutes.
4/ Remove from the pan and remove the string. Slice into six generous slices and serve.
The sweetness of the cherries and and the salty spiciness of the chorizo make this dish ideal for enjoying with a bottle-conditioned 1698 - the perfect match to pull all those flavours together.