Roast Loin of Pork with Sloe Gin and Walnut Stuffing

• Serves: 4-6
• Cooking Time: 30 minutes per 450g / ½kg (1lb) plus 30 mins (medium)*

Method:

1. Preheat oven to Gas 4, 180ᵒC, 350ᵒF.
2. Place cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes.
3. Dry the outside of the meat and score deeply using a sharp knife.
4. Place into a bowl the sausage meat, breadcrumbs, spices and walnuts. Mix well together.
5. 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).

Ingredients:

1kg (2.2lbs) Lean pork loin joint on the bone

50g (2oz) Dried cranberries

60ml (4tbsp) Sloe gin

30ml (2tbsp) Soft dark brown sugar

50g (2oz) Walnuts

Stuffing:

450g (1lb) Pork sausage meat (about 6 sausages)

100g (4oz) Breadcrumbs made from stale bread or fruit loaf

Pinch mixed spice

Pinch cinnamon