Stuffed pork with herb & garlic apple sage

Stuffed Pork with Herb & Garlic Apple Sage is a tasty dish by Greg Topping. Make sure you give it a go!

Mix the breadcrumbs, sage, onion, apple,  sultanas and combine into a stuffing mixture then salt and pepper to taste.

With the pork cut it approximately in the middle but don’t cut it all the way through as you should have a flat piece of pork. Turn it over and score the pork, turn it back over ready to stuff. Sprinkle with a good hand full of pink salt then add the stuffing.

Stuffed Pork with Herb & Garlic Apple Sage

Roll it up and tie with butchers twine, starting from the outside to the middle. Keep going to the end then tie it in a good knot. Preheat camp oven to approx 250 degrees with a trivet under the roast. Oil your pork skin down with heaps of salt as well. Place pork into a camp oven, I used a 17 inch Harding. This Stuffed Pork with Herb & Garlic can be easily cooked in a 9-quart camp oven.

Stuffed pork with herb & garlic apple sage

Place plenty of heat on top of the lid as this is your most important part. Once you hear the pork start to sizzle, crack the lid so as it lets the steam out. You can use a tent peg or coat hanger to do this. After 30-45 minutes, reduce the heat to 160 for the rest of the cook. This should be an hour and a half while this is cooking.

Stuffed pork with herb & garlic apple sage

Cut up veggies of your choice and place them in boiling water in another camp oven. Make sure veggies are cooked when pulled out, drain them and coat with the herb and garlic butter. Pull pork out of the camp oven and let rest for 10 minutes before cutting. Serve and enjoy.

Stuffed pork with herb & garlic apple sage

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Stuffed Pork with Herb & Garlic

 Stuffed Pork with Herb & Garlic Apple Sage | Greg Topping

Recipe by Greg ToppingCourse: Camp Oven Roast Recipes, Main Meals, Pork RecipesCuisine: AustralianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

2

hours 
Calories

300

kcal
Camp Oven Size

9 QT

Heating Method

Top and bottom Heat

Total time

2

hours 

20

minutes

Ingredients

  • 2 kg pork loin with skin on

  • 2 cups breadcrumbs

  • 1 tablespoon dried sage

  • 2 tablespoons of sultanas

  • 1 onion, finely grated

  • 1 green apple, grated

  • Pink salt

  • Enough water to combine

  • Salt and pepper, to taste

  • Vegetables of your choice

Directions

  • Mix the breadcrumbs, sage, onion, apple,  sultanas and combine into a stuffing mixture then salt and pepper to taste.
  • With the pork cut it approximately in the middle but don’t cut it all the way through as you should have a flat piece of pork. Turn it over and score the pork, turn it back over ready to stuff. Sprinkle with a good hand full of pink salt then add the stuffing.
  • Roll it up and tie with butchers twine, starting from the outside to the middle. Keep going to the end then tie it in a good knot. Preheat camp oven to approx 250 degrees with a trivet under the roast. Oil your pork skin down with heaps of salt as well. Place pork into a camp oven, I used a 17 inch Harding. This can be easily cooked in a 9-quart camp oven.
  • Place plenty of heat on top of the lid as this is your most important part. Once you hear the pork start to sizzle, crack the lid so as it lets the steam out. You can use a tent peg or coat hanger to do this. After 30-45 minutes, reduce the heat to 160 for the rest of the cook. This should be an hour and a half while this is cooking.
  • Cut up veggies of your choice and place them in boiling water in another camp oven. Make sure veggies are cooked when pulled out, drain them and coat with the herb and garlic butter. Pull pork out of the camp oven and let rest for 10 minutes before cutting. Serve and enjoy.

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