Recipes

Fruity Roast Pork Loin

How to prepare

Click the buttons below to scroll down to see how to prepare the recipe:

Ingredients Method

Ingredients

1

Pork loin filled with fruity stuffing

1

Medium carrot

1

Onion

2 tsp

Corn flour

4

Apples small & halved with seeds scooped out

Salt & Pepper to taste

50 m

Oil

1

Stick of celery

200 ml

Chicken Stock

50 ml

Water

1

Bunch rosemary

Method

Weigh pork and calculate cooking time as follows – 15 minutes at 220°C; then a further 30 minutes per 500 g at 180°C.
Rub oil, salt and pepper into score cuts in the rind
Push some rosemary pieces randomly into the score cuts
Chop the celery, onions and carrots into large chunky pieces
Scatter them on the base of a roasting tray, mixed with remaining rosemary & oil
Place prepared pork on top of the vegetables and place in a preheated oven 220°C for the calculated time or until the skin bubbles and begins to brown
Reduce heat to 180°C and cook, basting meat regularly
Approximately I5 minutes before the meat is cooked add apples skin side down
Spoon over some pan juices and continue to cook, turn the apples to color both sides
To test if pork is cooked, insert a fine skewer into centre portion and the juices should run clear (if not continue cooking until they do)
Alternatively use a meat thermometer to check the internal temperature. It is done when it reaches 80°C
Transfer meat & apples to a plate and cover loosely with foil and leave for 15 minutes in a warm place
Pour chicken stock into the hot roasting dish and simmer for 5 minutes, strain juices and place vegetables & apples back in the oven
Heat juice in a saucepan, add any juices collected under the resting meat then thicken slightly with a mixture of corn flour and cold water
Serve roast with apples and sauce

Roasting Tip

For extra-crunchy crackling, remove carefully from the meat, in one piece, once it is cooked. While the meat is resting return to the oven until crisp enough.

Tip

Remove the meat from the fridge at least 30 minutes prior to cooking.
All cooking times are based on an average size pork loin. Cooking times may change if the pork diameter is very large. Always look for clear juices or a core temperature of more than 75°C.

Meet Stephan Muller
The Wursthütte owner since 2013.

"The Wursthütte: Crafting Excellence Since 1862 in Switzerland and Since 1983 in Australia.

Step into a world where tradition meets perfection at The Wursthütte. As a sixth-generation award-winning Butcher, Stephan Muller has honed his craft to create the finest Sausages and Cold Cuts in Australia. Made in-house using traditional Swiss methods, our products have been perfected over generations and are now hailed as the best in the country.

The Muller family's legacy of Butchery excellence continues to thrive. Old Werner Muller's vision of producing authentic sausages for Australian palates led to the inception of Wursthütte Butcher Shop in Malvern over 40 years ago. With unwavering commitment to quality, Werner set the bar high, ensuring each Wurst (sausage) met European standards of perfection.

Stephan Muller, Werner's nephew, brought his passion for the craft from Luzern, Switzerland, to Australia nineteen years ago. Under his uncle's guidance, Stephan further mastered the art of Butchery, eventually taking over as the owner of Wursthütte in 2013. Today, Stephan proudly carries forward the family's tradition of excellence, offering you a taste of authentic Swiss Butchery at its finest."