Roasted Pork Stuffed with Sage and Apple

Roasted Pork Stuffed with Sage and Apple
30 Mins
Prep time
120 Mins
Cooking time
Serves 6

What you need

  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 185g PHILADELPHIA Block Cream Cheese, softened
  • 1 red apple, chopped
  • 2 tablespoons chopped sage
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  • 1 medium (1.5kg) pork loin, boned
  • 1 tablespoon olive oil
  • salt, extra
  • 1/2 cup water
  • 1/2 cup white wine
  • vegetables, to serve
  • apple sauce, to serve

How to make it

  1. HEAT the oil in a frying pan, cook onion until translucent. Combine the onion, PHILLY, apple, sage, lemon juice, salt and pepper in a small bowl.
  2. UNROLL the pork and rub the rind with olive oil, and salt. Cut across the length of the fillet 3/4 of the way through, then butterfly the meat out. Spread the PHILLY mixture over the pork, roll to enclose the filling and tie firmly with string.
  3. POSITION a small wire rack in a roasting pan and place the pork on it. Pour water and white wine into the roasting pan. Roast for 30 minutes at 220°C, decrease temperature to 180°C and cook for a further 40-50 minutes. Stand for 10 minutes before carving. Serve with vegetables and apple sauce.