Stuffing Business

February 24, 2013

Some days, you’ve just gotta stuff and roll a pork loin. There’s just no other way around your Saturday.

Last week I came across the perfect recipe by Katie Quinn Davies, so I darted down to our butcher and grabbed this beautiful piece of meat. Grating apples and chopping pistachios for the filling intensified my anticipation for this lovely meal – what fabulous additions they are. Stuffing is absolutely the best part of most meals. Make extra and you’ll have yourself a nice little side dish of heaven. Maybe you’ll add pancetta to the mix as well…that’d be just spectacular. Next time I’ll be sure to flatten my loin some more before filling. This foresight resulted in a rather zealous leakage of stuffing. All the more to pick at…

Oh, and I made crackling. For the first time. I rubbed salt into those grooves like there was no tomorrow. Katie’s encouragement for thin strands rather than ungracious slabs is so very smart. Such a dainty piece I did enjoy.

Served with blanched greens and thinly sliced radish, as well as roasted kipfler potatoes, this was an incredibly satisfying meal to plan, to stuff and to eat.

I quite like this stuffing business.

Heidi xo

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  • horry February 24, 2013 at 10:51 am

    amazing. maybe i should cook this for my pork loving mama for her bday.

  • Lisa @ Blithe Moments February 24, 2013 at 2:23 pm

    Your parents must be enjoying having you home when you are cooking meals like that!

  • Heidi February 24, 2013 at 4:42 pm

    Horry – oh, yes! Sounds lovely. Happy birthday mumma horry xo

    Lisa – I think so 🙂

    Heidi xo

  • The InTolerant Chef February 24, 2013 at 9:38 pm

    A work of at indeed Heidi! Beautiful cracking- congrats 🙂

  • Yasmeen February 25, 2013 at 9:34 pm

    What a feast! You are so brave to tackle a whole pork loin like that, crackling at all. it's something I haven't dared to do yet, but you have inspired me. Love the sound of that filling.

    Totally agree that dainty strips of crackling are more appealing. I would likely have more than one(!) but it looks so much more elegant and appetizing this way.

  • Heidi February 26, 2013 at 5:32 pm

    InTolerant Chef – oh thank you, so much!! 🙂

    Yasmeen – oh you'll rock it , that's for sure. Enjoy!

    Heidi xo

  • Iron Chef Shellie February 27, 2013 at 1:46 pm

    Love her recipes, styling and photography. That girl can do no wrong!

  • Ashley February 27, 2013 at 9:23 pm

    Mmm, that crackling looks mouthwatering! Must learn to do this! 🙂