Roast Pork with Sloe Gin and Walnut Stuffing

30 Minutes prep, 1 hour 30 Minutes cook

Serves 8

Ingredients

1kg lean pork loin joint on the bone

50g dried cranberries

60ml sloe gin

50g walnuts

450g pork sausage meat

100g breadcrumbs made from stale bread or fruit loaf

pinch of mixed spice

pinch of cinnamon

Method

Preheat oven to 180ᵒC/Fan 160ᵒC/Gas 4.

Place cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes. Dry the outside of the meat and score deeply using a sharp knife. Place into a bowl the sausage meat, breadcrumbs, spices and walnuts. Mix well together.

Carefully take joint and make a deep large cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty). Add the cranberries to the stuffing and mix thoroughly.

Take the stuffing and push into this hole. Any remaining stuffing can be shaped into large balls & cooked alongside the joint for about 20 minutes.

Brush the joint of pork with oil and sprinkle on salt and rub into the fat. Place on a rack in a roasting tin and open roast in a preheated oven for 1 hour 30 minutes.

Remove joint from the oven and allow to stand for at least 10 minutes before carving. Save the cooking juices to make gravy & add a good measure of Sloe gin to your gravy too.