Pork with caraway crust
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- 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
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.