10/5/12Pork stuffed with manchego and membrillo recipe - Channel4 - 4Food1/2channel4.com/4food/recipes/chefs/gordon-ramsay/pork-stuffed-with-manchego-and-membrillo-recipe…
Pork stuffed with manchego and membrillo recipe
TweetByGordon RamsayfromGordon Ramsay's Ultimate Cookery Course
Gordon Ramsay stuffs pork with Spanish cheese and sharp quince paste for rich and juicy roast
1kg pork loin roasting joint, skin scored175g Manchegocheese, finely sliced150g membrillo2 sage sprigsOlive oil, for drizzling1 head of garlic, cut in half horizontally1 thyme sprig200ml medium-dry sherrySea salt and freshly ground blackpepper
1. Preheat the oven to 220°C/gas mark 7. Lay the joint, skin side down, on a chopping board and cut three-quarters of the way intothe flesh lengthways from top to bottom. Open the meat out to form a long rectangle and season with salt and pepper.2. Arrange the slices of cheese and the membrillo along the centre of the meat. Scatter the leaves from 1 sage sprig on top, and rollthe meat up to enclose the stuffing. Tie at 3cm intervals along the length of the meat with string.3. Place the thyme and remaining sage in a hob-proof roasting tray with the garlic. Lay the pork on top, skin side up. Drizzle witholive oil and season generously with salt and pepper.4. Transfer the roasting tray to the preheated oven and cook for 20 minutes until the skin is crispy and golden. Turn the oven down to180°C/Gas 4 and cook for a further 50 minutes until the pork is just cooked through. Remove the pork from the tin and set asideon a serving dish to rest.5. Put the roasting tray on the hob. Pour in the sherry and bring to the boil, scraping up any bits stuck in the bottom of the tray.Lower the heat, squash the garlic and remove the herbs. Add any resting juices from the meat.