toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Walnut and Apple-Stuffed Rolled Loin of Pork with Roasted Honey and Walnut Parsnips
Succulent pork loin stuffed with walnut and apple, served with honey-roasted parsnips and thyme.
Pork
Roast
Apples
Walnuts
Sunday Dinner
Estimated Nutrition
Calories
1075
kcal / serving
6450 kcal total
Carbs
34
g
per serving
204 g total
Fat
88.4
g
per serving
530.5 g total
Protein
40.4
g
per serving
242.4 g total
Cook Time
105
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
piece
Gravy
ready-made, to serve
Dairy
200
g
Butter
softened
Fruits
2
piece
Apples
green, chopped
Meat
1
kg
Pork Loin
boneless
NutsSeeds
150
g
Walnuts
shells removed, roughly chopped
2
sprig
Thyme
fresh, roughly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
sprig
Thyme
fresh
100
g
Walnuts
halves, shells removed
OilsFats
1.5
tbsp
Vegetable Oil
3
tbsp
Olive Oil
Other
4
tbsp
Honey
clear
Vegetables
6
piece
Parsnips
peeled, quartered
Method
1
Preheat the oven to 200°C.
2
Mix walnuts, apples, thyme, and two-thirds of the butter into a chunky paste and season.
3
Butterfly the pork loin and stuff with the butter mixture.
4
Wrap the pork in greased foil, rub with remaining butter, and tie tightly with string.
5
Sear the foil parcel in a hot roasting tin with vegetable oil until browned.
6
Roast the pork in the oven for 60 to 90 minutes until cooked through.
7
Coat parsnips in olive oil and honey, then season with salt, pepper, and thyme.
8
Roast the parsnips for 35 to 40 minutes until golden.
9
Add walnut halves to the parsnips and roast for another 5 minutes.
10
Slice the pork and serve on plates with the parsnips and gravy.