SERVES 4-6
2kg pork loin with crackling, boned and butterflied flat
1 tbsp olive oil
1 small onion diced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
30g soft breadcrumbs
8 dried apricots, halved
12 blackberries
Zest of 1 lemon
FOR THE BLACKBERRY SAUCE
2 tbsp plain flour
150g blackberries
150 ml red wine
100 ml beef stock
1 tbsp Worcestershire sauce
2 tbsp maple syrup
1. Preheat oven to 240C/220C fan/gas 9. In a small frying pan, heat the olive oil. Sauté the onion and thyme with a little salt and pepper. Cook on medium heat for 5 mins and pour into a medium bowl. Add the breadcrumbs, apricots, blackberries and lemon. Season again and mix well.
2. Spread the meat out on a board and spread the stuffing down the centre of the roast. Roll the sides over so it forms a round joint. Secure with string tied in knots. Place on a baking tray lined with foil.
3. Roast for 30 mins and then reduce the heat to 160C/140 fan/gas 3. Cook for 1.5 hours and then remove. Let rest under foil for 10 mins.
4. Drain most of the oil out of the baking tray, saving 2 tbsp’s. Place on the hob on medium heat. When the oil is hot, whisk the flour in and stir constantly for 1 minute. Pour in the red wine, blackberries, Worcestershire sauce and the maple syrup. Bring to a boil and keep whisking until the gravy is thick. Remove from heat, season with salt and pepper and pour into a jug.
5. Thickly slice the meat and serve with the blackberry gravy.
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