Rolled loin of pork

(serves 6)

  • 1,7 kg deboned loin of pork
  • 1 slice brown bread
  • 30 ml butter
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • a handful of parsley, finely chopped
  • salt and freshly ground black pepper to taste
  • about 40 ml olive oil
  • 15 ml fennel seed, crushed
  • juice of one lemon

Preheat your oven to 180 °C. Cut the fillet out of the loin and chop it finely. Cut slits into the skin of the loin. (Or ask your butcher to take care of both chores.) Finely chop the bread in your food processor. Melt the butter in a frying pan and sauté the onion and garlic until soft and translucent. Mix the finely chopped fillet with the bread, onion, garlic and parsley. Season with salt and pepper and mix well. Place the loin on your work surface, skin down. Season with salt and pepper. Spoon the filling onto the meat in a sausage shape down the centre. Fold in the edges of the meat and bind the roll with kitchen twine. Line a large roasting pan with a large piece of tinfoil. Pour the olive oil onto the tinfoil and place the meat on top of it, skin up. Rub the fennel seeds into the meat, making sure you get them into the slits. Pour over the lemon juice and place in the oven for 45 minutes. Then lower the oven temperature to 160 °C. Roast for one hour until the skin is crisp. Serve with roast apples, a variety of mustards and apple jelly.

Roast apples

  • 60 g (60 ml) butter
  • 6 apples, quartered (with pips)

Melt the butter in a frying pan. Add the apples and cook for about 10 minutes until soft and brown.