Ingredients

750g boned loin of pork
2 very thin strips of pork fat
70g of clarified butter
3 carrots, peeled & chopped
2 onions, peeled & chopped
1.5 litres of chicken stock
1 bouquet garni
Salt & freshly ground pepper

Stuffing

20g pork belly, finely diced
30g celery, finely chopped
40g apple, peeled, cored & chopped
60g plums, stewed & finely diced
25g coarse white breadcrumbs
20g chopped parsley

Sauce

250ml Wheat beer
100ml Apple juice
Bouquet garni
1.5 litres of chicken stock

Special Equipment

Filleting Knife with a long and thin blade

Directions

Stuffing

1. Cook diced belly in butter until golden brown.
2. Remove from pan and put to one side.
3. Using the remaining oils in the pan, add the celery and cook for 2 minutes. Add the apple and plums and cook over a medium heat for about 20 minutes, stirring frequently.
4. Return the fried pork to the bowl and add the breadcrumbs and parsley. Cook for a further 5 minutes.
5. Leave to cool and refrigerate for at least 2 hours.

Loin

1. With the filleting knife, insert the blade into the centre of the meat lengthways and cut a small hole in the centre to create a cavity for the stuffing.
2. Stuff the cavity with the refrigerated stuffing, pushing as much in as possible. Tie the thin strips of pork fat over the ends to stop the stuffing escaping.

Roast

1. Preheat oven 220C / Gas Mark 7
2. Melt clarified butter in pan. Season stuffed pork and cook for 6-8 minutes until evenly coloured all over.
3. Move to ovenproof dish and add the onions and carrots. Roast for 35 minutes.

Poach

1. Bring stock to boil. Add wheat beer and apple juice.
2. Add roasted pork, onions and carrots. Skim the scum off the surface of the liquid and add bouquet garni. Poach for 50 minutes on a low heat.
3. Remove and take off pork fat. Cover in foil and keep warm.

Reduce

1. Reduce the remaining liquid over a high heat until desired consistency has been achieved. Discard bouquet garni.
2. Season and pass through fine sieve.

Serve

1. Carve loin of pork with accompanying vegetables
2. Spoon over gravy

Cooking tips:

To make clarified butter, melt unsalted butter until the butter breaks down and three layers form. Skim off the white foam from the top and remove butter from heat. Allow the butter to sit for a few minutes the strain the mixture through a fine sieve. NOTE: When making clarified butter, always start with at least 25% more butter than needed at the volume is reduced in the melting and straining process.