Succulent pork loin stuffed with brandied apples is roasted and served with flavourful curried potatoes.


  • For the apple and Armagnac compote

  • 4 Granny Smith apples, peeled, cored and cut into quarters

  • 1 tbsp Armagnac

  • 1tsp unsalted butter

  • For the pork

  • 1kg (2lb 3oz) loin of pork, fillet end

  • 1 clove of garlic, peeled and crushed

  • 2 tbsp acacia honey

  • sea salt and freshly ground black pepper

  • 1 lemon, zested

  • bunch of fresh sage leaves

  • Olive oil

  • For the curried dauphinoise

  • 1 tsp Curry powder

  • 1 pint (568ml) Double cream

  • 1 pint (568 ml) full fat milk

  • Salt & cracked black pepper

  • 3 cloves of garlic, peeled, sliced and heart removed

  • 4 large Potatoes peeled and sliced

  • 25g (1oz) Unsalted butter

  • Grease proof paper

  • 300g (11oz) Grated cheddar cheese

  • 1 Bay leaf

  • 1 sprig of Thyme


  • For the apple compote:

  • 1.

    Soften the butter in a pan, add apples and cook for 1-2 minutes.

  • 2.

    Add the Armagnac and reduce -the apples should remain intact, do not over cook.

  • For the pork:

  • 1.

    Preheat the oven to 220°C/gas mark 7.

  • 2.

    Lay the loin of pork skin side down on a work surface and lightly score it with a knife.

  • 3.

    Rub the garlic firmly over the meat to really get the flavour in there, then season it well and sprinkle with the lemon zest.

  • 4.

    Scatter the herbs over the middle of the pork loin, place apple and Armagnac compote in the centre, then roll it up tightly and secure it with some string, tied tightly to make sure it won’t come apart.

  • 5.

    Oil the skin of the rolled pork and roast it in the preheated oven for approximately 50 minutes.

  • 6.

    If the crackling is soft and you want to crisp it up, just heat some olive oil in a pan and roll the pork in it until it spits and blisters.

  • 7.

    Pour the acacia honey over pork while still in the roasting pan and return to the oven for a further 5-10 minutes until golden brown.

  • For the Dauphinoise:

  • 1.

    Pre-heat oven to 200°C/gas mark 6.

  • 2.

    Heat the milk, cream, sliced potatoes, half of the cheese, bay leaf, thyme, salt, pepper and 2 cloves of the garlic in a heavy base saucepan.

  • 3.

    Do not boil and stir regularly to prevent sticking/burning.

  • 4.

    Add the curry powder to taste, mix well.

  • 5.

    Butter a heavy casserole/baking dish, rub with the remaining garlic clove and add the potato mix.

  • 6.

    Level off sprinkle the remaining cheese evenly on top.

  • 7.

    Cover with buttered greaseproof paper, and bake for 45-60 mins until soft. (test with a small sharp knife to ensure that potatoes are cooked all the way through)

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1921kj
  • Fat Total 127g
  • Saturated Fat 61g
  • Protein 82g
  • Carbohydrate 112g
  • Sugar 38g
  • Sodium 2717mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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