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

(1 vote)

Pork with caraway crust
  • 2 Hours

  • Serves: 6

  • Price: £2.59 per serving

Nutritional Info
Each 301g serving contains
  • Energy

    1574KJ

    376KCAL

    19%
  • Fat

    10.9g

    med

    16%
  • Saturates

    4.1g

    low

    20%
  • Sugars

    2.4g

    low

    3%
  • Salt

    1.7g

    med

    29%
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.