The juices can be made into a gravy. Additional sloe gin can be used to make the gravy.
Roast Loin of Pork with Sloe Gin and Walnut Stuffing
- 2 1/4 pounds lean pork loin roast on the bone
- 2 ounces dried cranberries
- 4 tablespoons sloe gin
- 2 ounces walnuts
- 1 pound pork sausage meat (about 6 sausages)
- 4 ounces breadcrumbs made from stale bread or fruit loaf
- Pinch mixed spice
- Pinch cinnamon
- Preheat the oven to 350 degrees F.
- Soak the cranberries in the sloe gin for 30 minutes to an hour.
- Pat the outside of the roast with paper towels to dry, then using a sharp knife, cut through the fat to deeply score the meat.
- In a bowl combine the sausage meat, breadcrumbs, spices, and walnuts. Add the cranberries.
- Carefully make a large, deep cut into the fatty point toward the edge (not through the center or “eye”). This will create a pocket for the stuffing. Take the stuffing and push into this hole. Any additional stuffing can be formed into meatballs and cooked alongside the roast during the final 20 minutes.
- Weigh the roast with the stuffing to calculate the cooking time.
- Brush the top of the roast with oil and sprinkle with a generous amount of salt. Place on a rack over a pan and roast according to your calculation.
- Remove from the oven and let stand for at least 10 minutes before carving.