It feels like a long time since we had a proper roast so this was a nice change. The recipe called for quite a long period in the oven though, which I’m not sure was right.
To start, I took a good size loin of pork and cut down through the joint from one end to provide a pocket for the stuffing. The stuffing consisted of onions fried in butter, a whole apple cut into small chunks, some raisins and a ground clove. This was supposed to be combined with breadcrumbs but we had none and so I substituted plain flour instead.
After stuffing with the stuffing, the joint went into a large pan along with sour cream and apple juice (instead of the cider requested by the recipe) and popped into the oven. After a good while some peeled potatoes went in as well.
The apple juice turned the crackling rather black due to all the sugars and so I had to put the lid over the pan for the second half of the cooking period. This meant that it didn’t stay at its crispest.
Overall quite nice and we’ll flavoured but a bit dry and with substandard crackling. A score of 8 out of 10 reflected the faults which were probably more down to the chef than the cookbook, this is a recipe that would probably be better with practice (and possibly ignoring some of the instructions!)