CHRISTMAS IS SERVED
Have you suddenly found yourself in charge of Christmas dinner? Or perhaps you’ve been suffering from indecision since November and still don’t know what to cook? Whatever your tale of last-minute Christmas woe, we have you covered with this delicious menu that is guaranteed to delight.
Start off with the fresh and pretty asparagus and prawn salad (on next page), then serve up this rolled pork loin with its chorizo, walnut and cranberry stuffing, perfect for Christmas Day, along with tasty herb potatoes. Finish off with individual raspberry custard trifles. With such an impressive menu and stunning dishes, your guests will think you've been planning this for months!
Crispy pork loin with cranberry & chorizo stuffing
SERVES 6-8
STUFFING
20g butter
1 Tbsp olive oil
1 red onion, chopped
3 cloves garlic, crushed
1 chorizo sausage, chopped
1 tsp fennel seeds
½ cup breadcrumbs
½ cup chopped parsley
1 egg
Zest of 1 lemon
1 tsp salt and freshly ground pepper ½ cup cranberries
½ cup chopped walnuts
PORK
1.5kg pork loin Oil and salt
2 cups white wine Cranberry sauce, to serve
1 To make the stuffing, heat the butter and oil in a large frying pan. Add the onion and garlic, cooking for 3 or 4 minutes to soften. Add the chorizo and cook for a further 4 minutes to lightly brown. Place into a large bowl.
2 Add the fennel, breadcrumbs, parsley, egg, lemon, salt, pepper, cranberries and walnuts. Mix together to form the stuffing.
3 If your loin has been tied with string, untie it and lie it flat. Tuck as much stuffing as possible into the cavity, you may need to cut a slit along to fit a bit more. Retie the loin tightly with string. Place the remaining stuffing into an ovenproof bowl. Refrigerate until ready to cook.
4 Preheat the oven to 220C.
5 Rub the top of the pork generously with oil and salt. Place onto a lined baking dish and into the hot oven for 40 minutes or until the crackling is starting to look crispy. Turn the oven down to 180C, pour the wine around the outside and continuing to cook for 1 hour or until the juices run clear.
6 Add the bowl with the remaining stuffing to the oven for the last 20 minutes.
7 Let the pork loin sit for 15 minutes before slicing. Serve with cranberry sauce and the juices from the pan.