Roasted pork roll recipe

Roasted pork roll recipe

We believe that pork is an underutilized cut of meat. It has a distinct flavour, yet it may be mild, allowing you to experiment with other flavours. Pork, especially if it’s fatty, can be fairly rich, so a little more sweetness is always appreciated. Apples are often added to pork in various ways, and this recipe is no exception. This Roasted pork roll with apples is a filling dish ideal for a weekend lunch or dinner with friends.

Roasted pork roll tips

You may either slice your pork loin into one flat piece of meat or have your butcher do it for you with a much sharper knife. Slow roasting allows the filling and pork to become delicate and flavorful, while also creating a lovely caramelised brown crust on the exterior. A well-balanced apple and prune mixture makes an excellent filling for a pork wrap. You may confidently serve this roast to both your family and dinner guests.

When the weekend comes around, it’s time to make something extra special. Try this recipe for filled roasted pork roll with apples and prunes.

Roasted pork roll with apples and sweet fruit

Roasted pork roll recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 6-8 servings

Prep time: 15 minutes

Cooking time: 2 hours 15 minutes

Total time: 2 hours 30 minutes


  • 5ml lemon juice

  • 1 large apple, peeled, cored & chopped

  • 1½-2 kg boned loin of pork (scored and seasoned with salt and black pepper)

  • 15ml powdered onion stock or soup

  • 15 prunes, soaked & stoned

  • 10ml flour

  • 12.5ml Powdered Onion Stock

  • 250ml milk

  • 12.5ml sherry

  • lemon juice


  • Sprinkle the lemon juice over the apple.
  • Season the inside of the pork with salt and black pepper, rub in the 15 ml powdered stock. Cover with the prunes and apple.
  • Roll up firmly tie to keep the shape.
  • Place in casserole and cook in moderate oven (175°C) for 2 hours, remove cover, baste frequently. Allow to crisp 15 mins. Remove to heated serving dish, keep hot.
  • Drain off fat from the pan, add flour 8-12,5 ml powdered stock, stir in the milk, sherry, lemon juice and heat until thickened
»Roasted pork roll recipe«

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