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Paprika Roast Pork
Suitable Cuts: Lean pork loin, shoulder or leg joint
Temperature:
Gas Mark 4-5, 180°C, 350°F
Serves: 4 - 6
Cooking Time: 40 mins +
Cooking Time Detail: Medium 30 minutes per 450g/½ kg (1lb)
plus 30 minutes
Well done 35 minutes per 450g/½ kg (1lb) plus 35 minutes
Ingredients
1.25kg (2½lb) lean, boned and rolled pork
loin, shoulder or leg joint, rind removed
2 lean back bacon rashers
2 cloves garlic, sliced
1 lemon (half the rind removed, then cut three thin slices and
squeeze the juice from the remaining flesh)
3-4 sprigs of fresh thyme
10ml (1tsp) paprika
4 lean back bacon rashers, chopped
1 clove garlic, crushed
50g (2oz) mushrooms, chopped
100g (4oz) dry, fresh breadcrumbs
30ml (2tbsp) fresh thyme, chopped
50g (2oz) blue Stilton or Cheddar cheese, crumbled
Method
Cut slits into the joint and push in slivers
of garlic. Weigh the joint and calculate the cooking time. Place
joint on a rack
in a roasting tin.
Place the lemon slices, thyme and bacon on top of the joint.
Mix together the lemon juice and paprika and drizzle over the joint.
Open roast in a preheated oven. (The bacon will go crispy, but
cover with foil if it starts to catch.)
Meanwhile make the stuffing: dry fry the bacon and garlic for
3-4 minutes. Add the mushrooms and cook for 1-2 minutes. Stir in
the remaining ingredients and lemon rind. Shape into 6-8 stuffing
balls.
Place on a baking tray and bake for the last 20 minutes of cooking
time.
Serving Suggestion
Serve the joint
with the stuffing, potatoes roasted with lemon, onion and garlic
and a selection of vegetables: green beans, leeks
and broccoli florets.
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