Friday, 21 November 2014


A delicious Lincolnshire recipe which serves six people. 
2.25kg Uncle Henry’s Lincolnshire Pork Lion, bone in
2 garlic cloves, halved
2 tbsp Rapeseed Oil (we love Ownsworth’s, made in South Lincolnshire near Grantham)
Sea salt

For the glaze:
3 tbsp Balsamic vinegar
1 tbsp brown sugar
3 tsp Dijon mustard
1 tbsp honey

For the stuffed apples:
6 eating apples
60g butter
1 medium onion peeled and finely diced
1 clove garlic, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp parsley, chopped
2 lemons, rind of, finely grated
1 lemon, juice
120g fine fresh breadcrumbs
Sea salt and black pepper


  • Pre heat the oven to 220/gas mark 7.
  • Rub the pork all over with the cut sides of the halved garlic cloves, drizzle with the oil and massage the sea salt into the rind.
  • Place the pork in the oven and cook for 20 minutes, reduce the temperature of the oven to 180/gas mark 4 and cook for a further one hour.
  • Mix together all of the ingredients needed for the balsamic glaze, remove the pork from the oven and brush with the glaze mixture. Return to the oven and cook for the remaining hour, basting every 10-15 minutes.
  • For the stuffed apples, cut the tops off all of the apples approximately 1/3 down from the top and remove the entire core. Heat the butter in a frying pan and cook the onion and garlic until soft and golden in colour. Add the rosemary, parsley and lemon rind and stir well.
  • Remove from the heat and add the mixture to the fresh breadcrumbs and use the lemon juice to bind. Season with sea salt and pepper to taste. Generously stuff the apples with the mixture and place the lid of the apples back on top.  Drizzle with a little pork juice over the top of the apples. Cook for 30-40 minutes at 180 until soft.

Serve the apples around the roast pork and enjoy!

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