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Serves 6


3 lb. pork loin
1 red onion, coarsely chopped
2 oz. butter
8 oz. brown breadcrumbs
2 green apples, peeled, cored, and sliced
2 tbsp. white wine vinegar
1 tbsp. soft brown sugar
1 pig's kidney, cored and diced
1 tsp. salt
1 tsp. black pepper
l lb. baking potatoes, not skinned, cut into chunks
1 tbsp. wholegrain mustard
1 tbsp. sunflower oil
5 garlic cloves, sliced


Preheat oven to 400 F (200 C). Rub pork rind with oil and salt. Put in pan. Roast in oven for 2 1/2 hours.

Meanwhile, fry red onion in butter. Mix all other ingredients up to and including black pepper. Add buttery red onion to mixture. Press stuffing into a flat, non-stick roasting pan. Bake for last 30 minutes of pork cooking.

Boil potatoes for 25 minutes or until tender. Heat sunflower oil in a frying pan. Add mustard and garlic. Cook for 2 minutes or until garlic is browning. Put potatoes in a serving dish with mustard garlic oil drizzled over top.

Serve lamb hot with the apple stuffing, mustard roast potatoes, and a selection of steamed vegetables. This is great for a family dinner or Sunday roast.