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Porchetta with Mulled Apple Compote and Bread Pudding
Roast pork loin served with a spiced apple compote and a savory, oven-baked bread pudding.
Dinner
Pork
Roast
Apple
Traditional
Estimated Nutrition
Calories
2295.1
kcal / serving
9180.4 kcal total
Carbs
123.1
g
per serving
492.2 g total
Fat
133.8
g
per serving
535.2 g total
Protein
145.6
g
per serving
582.4 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
55
g
Butter
for compote
85
g
Butter
for bread pudding, plus extra for greasing
2
piece
Eggs
free-range, beaten
Fruits
10
piece
Red Apples
hard, quartered and cored
GrainsCereals
20
slice
White Bread
dice, crusts left on
Liquids
285
ml
Dry Cider
2
tbsp
Cider Brandy
140
ml
Chicken Stock
Meat
3
kg
Pork Loin
rolled and stuffed
NutsSeeds
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
stick
Cinnamon
2
piece
Cloves
1
clove
Garlic
crushed
2
tbsp
Sage
chopped
1
tbsp
Parsley
chopped
OilsFats
2
tbsp
Olive Oil
Other
4
tbsp
Honey
runny
Vegetables
1
piece
Onion
finely chopped
Method
1
Preheat the oven to 220°C.
2
Rub oil into the pork, season with salt and pepper, and bake on a tray for 30 minutes.
3
Reduce heat to 160°C and cook for 90 minutes before resting under foil for 10 minutes.
4
Boil cider with cinnamon and cloves, then remove spices and set liquid aside.
5
Fry apples in butter until brown, then simmer with honey, cider, and brandy for 15-20 minutes.
6
Remove apples and reduce the remaining liquid to a sauce to pour over them.
7
Increase oven temperature to 180°C.
8
Sauté onion and garlic in butter, add diced bread to brown, then transfer to a bowl.
9
Mix the bread with seasoning, herbs, eggs, and chicken stock.
10
Pour mixture into a greased dish and bake for 25-30 minutes until golden.
11
Serve pork slices with bread pudding and a side of apple compote.