Pork with caraway crust

Pork with caraway crust

The caraway crust in this recipe gives a very subtle flavour to the meat.

By , 21 September 2015
Pork with caraway crust
  • Ready in: 120 mins
  • Serves: 6
  • Price: £2.59 per serving
Nutritional Info
Each 301g serving contains
  • Fat med
    10.9g
    16%
  • Saturates low
    4.1g
    20%
  • Sugars low
    2.4g
    3%
  • Salt med
    1.7g
    29%
  • Energy 1574KJ 376KCAL
    19%
of your reference intake.
Typical energy values per 100g: 523kJ/125kcal.
Ingredients
  • 1 level tsp caraway seeds
  • 1 level tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 1/2 level tsp brown sugar
  • 1 x 1.1kg Asda Pork Loin Joint
  • 1/2 tsp olive oil
  • 2 x 335g jars Asda Extra Special Rich Onion Gravy
  • 15g butter
  • 2 tbsp sunflower oil
  • 1 large onion, chopped
  • 100g ready-to-eat dried apricots, chopped
  • 200g fresh breadcrumbs
  • 3 sticks of celery, finely chopped
  • 2 tbsp curly parsley, chopped
  • 115g walnuts, chopped
  • 1 medium free-range egg
  • 5 tbsp milk
Method
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Arrange a rack in a roasting tin. Crush the caraway seeds lightly using a pestle and mortar. Or put them in a small bowl and crush them with the end of a rolling pin. Mix with the mustard, lemon juice and sugar. Spread thickly all over the meat of the pork but not the skin. Brush the skin with the oil.

  • Put the meat on the rack in the tin, skin side up. Pour 500ml water into the tin. Roast in the oven for 30 minutes.

  • Reduce the oven to 190C/170C Fan/Gas 5 and cook for another hour. Leave to rest for 15 minutes before carving.

  • Melt the butter in a frying pan with the oil, add the onion and fry until soft. Tip into a bowl.

  • Add the apricots, breadcrumbs, celery, parsley and walnuts to the onion. Lightly beat together the egg and milk, and season with salt and pepper.

  • Add the egg and milk to the breadcrumb mixture and mix together to form a stuffing. You may need to add a little extra milk depending on the dryness of the bread.

  • Grease an ovenproof dish with a little butter. Put the stuffing in the dish and dot with butter. Bake alongside the pork for the last 25 minutes. Heat the gravy through and serve.