Ingredients

The following ingredients have 6 Servings
  • 1/2 pound apples
  • cooking
  • diced
  • 30 blackberries
  • fresh
  • 1 onion
  • finely diced
  • 1 tablespoon rosemary
  • fresh
  • finely chopped
  • 3 tablespoons breadcrumbs
  • 4 tablespoons butter
  • melted
  • 1 pork loin
  • boneless (about 3 1/2 pounds)
  • 3 sprigs rosemary
  • fresh
  • 1 pound cooking apples
  • About
  • peeled
  • cored and roughly chopped
  • 20 blackberries
  • fresh
  • 2 tablespoons caster sugar
  • or granulated
  • 3 tablespoons butter
  • 1/2 cup water
  • 2 cooking apples
  • 3 tablespoons cinnamon
  • ground
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat oven to 425°F
  • For the pork, in a large bowl, combine apples, blackberries, onion, fresh rosemary, breadcrumbs and melted butter
  • Season with salt and pepper, and mix well
  • Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book—do not cut all the way through
  • Spoon the stuffing mixture onto the meat and spread it out evenly
  • Close up the loin andtie at even intervals with butcher’s twine so it assumes its original shape
  • Push in any stuffing that escapes from the ends
  • Rub the pork all over with sea salt and freshly ground black pepper, and place the three sprigs of rosemary on top under the twine
  • Place in a roasting tray—any leftover filling can be placed under the pork on the roasting tray
  • Roast for 25 minutes, then reduce the heat in the oven to 350°F and cook 20 minutes per pound
  • For the apple and blackberry sauce, place the apples, blackberries, sugar and butter in a pan
  • Cover and cook gently, stirring every so often, for 15-20 minutes, until the apples start to break down
  • Once the pork is cooked, pour about 1/2 cup of the cooking juices into the apples and stir
  • Let the pork rest before slicing
  • To make the apple crisps, core the apples and slice very thin slices through the middle of the apple
  • Dust with cinnamon and lay flat on a baking sheet lined with parchment paper
  • Cook in a preheated oven at 350°F for 45 minutes to one hour, turning halfway through and removing any crisps that have turned brown
  • Continue cooking until the apples have dried out and are light golden
  • Serve the sliced pork topped with sauce and apple crisps alongside