- Preheat the oven to 240° C/220°F/Gas Mark 9. Remove the string from the pork, open out flat with the rind downwards on a board then cut a long pocket about 5cm (2in) down the length of the joint in the thickest part of the meat.
- To make the stuffing, heat the oil in a small frying pan, add the onion and fry for 5 mins until softened. Mix with the remaining stuffing ingredients then spoon into the pocket and the rest on top of the pork. Roll up and retie with fresh string.
- Put the joint in a roasting tin, rub the fennel and cumin seeds into the cuts in the rind and sprinkle with salt. Add 2 tablespoons of oil to the base of the tin. Roast for 25 mins. Lower the oven temperature to 180°C/160°F/Gas Mark 4 for 20 mins per 450g/1lb or until the meat juices run clear when the pork is pierced with a knife through the thickest part.
- Lift the pork out of the tin, put on to a serving plate and keep warm in a low oven. Drain the excess fat from the roasting tin then stir in the flour and cook for 1 minute. Pour in the beer and stock then mix in the sugar and mustard and bring to the boil, scraping up the bits from the bottom of the pan. Boil 2 mins, stirring until thickened, strain into a bowl then pour back into the rinsed roasting tin. Add the blackberries, season with salt and pepper and bring back to the boil to warm the blackberries through. Pour into a serving dish.
- Remove the string from the pork then carve into slices and serve with the gravy.
Recipe from British Summer Fruits.
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Winter is the time of year for special weekend roast dinners and this German inspired roast pork makes a great alternative to turkey
1.5kg/3lb 2oz boned rolled pork loin joint with scored skin 1 teaspoon fennel seeds, roughly crushed ½ teaspoon cumin seeds, roughly crushed 2tablespoons sunflower oil salt Stuffing: 1 tablespoon sunflower oil 1 onion, finely chopped 3 cardamom pods, split outer case discarded, black seeds crushed 75g/3oz ginger biscuits, crushed 75g/3oz blackberries Salt and freshly ground black pepper Beer gravy: 2 tablespoons plain flour 330mlml/101/2 fl oz bottle German blonde beer 200ml/7fl oz chicken stock 2 teaspoons light muscovado sugar 1 teaspoon German or English mustard 100g/4oz blackberries
Time: 30 mins Serves: 6 Nutrition: n/a