Pork Roast With Sausage, Apple And Sage Stuffing And Cider Sauce (25 Oct)
Pork Roast With Sausage, Apple And Sage Stuffing And Cider Sauce
¼ cup olive oil
1 onion, peeled and sliced
1 apple, quartered and thinly sliced
1 ½ Tbs fresh sage, chopped
4 Enterprise German viennas, finely chopped
1kg deboned pork neck
Salt and freshly ground black pepper
¼ cup wholegrain mustard
1 x 340ml dry apple cider or beer
100ml fresh cream
Preheat the oven to 150C.
Heat a little oil in a pan and sauté the onion and apple until brown. Add the sage and chopped German viennas and set aside.
Cut the pork neck lengthwise to make a pocket, season the meat well before spreading half the mustard inside the meat and stuffing with the stuffing mix. Tie the roast tightly with kitchen string and spread with the remaining mustard.
Heat the rest of the oil and brown the roast before placing in a roasting dish. Pour the cider over, cover with foil and roast, turning every 30-40 minutes until a skewer is easily inserted into the meat. Remove from the oven, allow to rest well.
Drain the pan juices into a saucepan, reduce by half and then stir in the cream.