Make it Scotch

Roast Pork with Peach, Orange & Ginger Stuffing

  • Prep 15-20 mins
  • Cook 2-2.5 hours
  • Serve 4-6

Ingredients

Cooking Method

  • 1
    Preheated oven: 190’C / 170’C Fan / Gas 5
  • 2
    Mix together the onion, peach, orange rind, ginger and breadcrumbs. Season well then add the orange juice to bind together.
  • 3
    Pack the stuffing into the cavity left by the bone (you may need to unroll the joint if bought ready boned and rolled). Re-roll, but not too tightly, to enclose the stuffing. Secure with string.
  • 4
    Weigh the stuffed joint and calculate the roasting time allowing for 35 minutes per 450g and 35 minutes over. Transfer to a roasting tin and to the preheated oven to cook.
  • 5
    Remove the cooked joint and return the crackling to the oven if it requires further crisping. Let the pork to rest for 10 minutes.
  • 6
    Serve sliced and accompanied with crackling and gravy.
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