Roast pork with apples

Roast pork with apples

Maiale al forno con le mele

Sharing Puglia
Alicia Taylor

Back in Corato our neighbour Don Nicola, who lived on the ground floor, was a wonderful storyteller and a lover of meat. He used to bring home a slaughtered pig and give a portion to my father to cook and share with us. Fast forward 40 years to another continent, and you can find this dish at my restaurant, Cafe Latte, in Melbourne, when new apples are in season and they‘re sweet and crunchy. The stuffing would also be great with veal and can be eaten hot or cold as part of a lunch or picnic.


Quantity Ingredient
2 pork loins, (about 1.5 kg total)
1/2 lemon, juiced
4 bay leaves
2 rosemary sprigs
125ml olive oil
150ml white wine


Quantity Ingredient
2 eschalots, thinly sliced
60ml olive oil
3-4 granny smith apples, peeled, cored and chopped
200g dry breadcrumbs
3 tablespoons sage, chopped
100ml pouring cream


  1. To make the stuffing, in a wide pan over medium heat sauté the eschalots in the olive oil for 2 minutes. Add the apple, breadcrumbs, sage, salt and pepper to taste and the cream and simmer gently for 10 minutes, or until the apple is soft but not mushy. Remove from the heat and leave to cool completely. (This can be done beforehand and kept in the refrigerator. Bring the mixture back to room temperature just before stuffing the pork.)
  2. Preheat the oven to 180°C.
  3. Carefully butterfly the pork loins by cutting them in half horizontally, but not all the way through, and opening them out. This will result in larger and thinner pieces of meat. Pound the meat gently until it is approximately 3 cm thick. Season the meat with salt and pepper to taste and drizzle with the lemon juice.
  4. Take the prepared stuffing and spread it evenly all over each piece of the meat, leaving a 1 cm border around the edges. Roll the meat up firmly and secure with some kitchen twine. You should have 2 long logs that are fairly compact. Season the outside of the meat and tuck the bay leaves and the rosemary sprigs through the twine on the outside of the pork.
  5. In a baking tin large enough to hold the meat, sear the pork in hot olive oil over medium heat, turning the meat until it is brown and crispy all over. Deglaze the pan with the white wine for 2 minutes, until the wine evaporates.
  6. Roll the pork loins in foil, creating log shapes. Secure the edges. Bake them in the oven for 15 minutes, or until the internal temperature of the meat is 65–70°C.
  7. Remove the pork from the oven and rest for 10 minutes before unwrapping them, slicing and serving on a platter.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again