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Stuffed pork loin with chorizo, thyme and caramelised apple stuffing
Fruit and vegetables
3
apples
, peeled, cored, diced
2 medium
onions
, chopped
2
garlic
cloves, minced into a paste with 1 tsp sea salt
2 heaped tsp fresh
thyme
leaves
Tins, packets and jars
1 tsp
redcurrant jelly
200ml/7fl oz
chicken stock
Cooking ingredients
sea salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
200ml/7fl oz
balsamic vinegar
½ tsp
chipotle
en adobo (from a jar, available in some supermarkets and speciality shops) or hot smoked paprika (pimentón picante)
Dairy, eggs and chilled
1 tbsp
butter
Meat, fish and poultry
1
pork loin
(about 2kg/4½lb), bone removed, skin scored
200g/7oz cooking
chorizo
, chopped
string for tying the
pork
Back to recipe
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