Butterflied Pork with Apple and Sage Crust Recipe

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A nice lean piece of pork leg removed from the bone can be so delicious and quick to cook. We have taken off the pork rind and coated the pork with an apple and sage crust, cheating a bit by using a ready made packet ‘stuffing’ of sage and onion, but you could use dry breadcrumbs from your freezer and mix with some fresh chopped sage or dried sage. You can use any accompaniments that you want including traditional roast potatoes and vegetables, but it is also very tasty served with a Mediterranean ratatouille or a roasted vegetable medley. The choice is yours!

Serves: 3 or 4
Preparation Time: 10 minutes
Cook Time: 45/50 minutes



1 piece of boneless leg of pork, approx 1 lb 4 oz
1 small packet of sage and onion stuffing
2 medium sized apples, peeled and grated, some juice removed and saved
2 tbsp olive oil
2 tsp yellow mustard
Salt and pepper to season



Heat oven to 160°C/325°F/Gas mark 3

Make sure your piece of pork is completely clean, all rind removed and patted dry.

In a bowl, mix together the sage and onion stuffing, olive oil, grated apple and mustard to form a slightly thick paste mixture. If a little dry, add some water so that the mixture is moist. Season to taste.

Pat the mixture all over the piece of pork and place in a roasting tray. If you are using roasted vegetables as an accompaniment, you can put these into the same tray, after tossing with a little olive oil and balsamic vinegar. They will take the same time to cook as the piece of pork.

After 45 minutes, insert a skewer into the center of the pork. Any juices should run clear. Leave to rest for 10 minutes, covered with a cloth, before carving.

Serve with your choice of vegetables, or roasted vegetables and a little gravy or jus.

TIP: Mix the saved apple juice with some stock (chicken is preferable or vegetable) to produce a lovely light jus/gravy.