Yetminster Stuffed Pork

Yetminster Stuffed Pork is loin of pork filled with a delicious mixture of liver pate, brandy, mushrooms and sage. Serve with creamed or roast potatoes and Carottes Vichy.

1 x

4 lb. boned loin of pork, trimmed of excess fat

6 oz. liver pate

2 teaspoons chopped fresh sage or

1 teaspoon dried sage

2 garlic cloves, crushed

½ teaspoon salt

2 teaspoon black pepper

1 oz. fresh white breadcrumbs

1 egg, lightly beaten

4 oz. button mushrooms, wiped clean and thinly sliced

2 tablespoons brandy

1 tablespoon coarse salt

1 tablespoon vegetable oil

Preheat the oven to fairly hot 375 ‘F (Gas Mark 5, 190°C).

Place the pork, skin side up, on a flat working surface and, using a sharp knife, score the skin into parallel, thin slices J-inch apart. Turn the pork over.

In a medium-sized mixing bowl, using a fork, combine the pate, sage, garlic, salt, pepper, breadcrumbs and egg.

Spread the mixture over the meat to within 1-inch of the edges. Top with the sliced mushrooms and sprinkle over the brandy. Roll up the joint Swiss roll style and tie it securely with string.

Rub the salt into the scored skin and brush with the vegetable oil. Put the meat on a rack in a roasting tin and roast for 2 to 2 hours or until the juices run clear when the pork is pierced with the point of a sharp knife.

Increase the oven temperature to hot 425 °F (Gas Mark 7, 220°C) and roast for a further 20 minutes or until the skin is crisp.

Remove the roasting tin from the oven and remove and discard the string. Transfer the pork to a warmed serving dish and cut into slices.

Serve immediately.

The peaches in Yeivdale Pork with Peaches give the meat a sweet and scrumptious flavour. This dish makes a wonderful

Sunday lunch.

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