Roast Pork with Sage and Onion Stuffing and Apple Sauce

"Hot roast pork, with sage and onion stuffing, apple sauce, and thin gravy makes a very good meal." For the 1920s dinner guest, pork was a welcome change from beef and mutton, but the Sydney Morning Herald's Household Notes writer cautioned that it should not be served on consecutive days, as being a rich food it was liable to upset weak digestions.

Pork was well-cooked, with no pinkness, and constantly basted "so that each scored line of crackling comes apart from the next". If the crackling became too brown, it was covered with greased baking paper.

For cooking time, allow 25 minutes per 500g.

Roast Pork with Sage and Onion Stuffing and Apple Sauce

1.25 k pork loin

25g butter

1 onion, finely chopped

4-6 sage leaves, finely chopped

1 cup fresh breadcrumbs

1 egg yolk, beaten

2 cooking apples, preferably Golden Delicious or Granny Smith
Salt, pepper

Ask the butcher to bone the meat and score the crackling, but not to roll it. Allow the meat to reach room temperature while making the sage and onion stuffing. 

Saute the onion in butter until soft and golden, stir in the sage leaves and allow to cool. Mix in the breadcrumbs and beaten egg yolk. Season liberally with salt and pepper. 

Spread the stuffing onto the pork, roll and tie with string. Rub oil and salt into the crackling. In a pre-heated oven, roast at 220 degrees for 15 minutes, reduce to 190 degrees and cook for a further 45-50 minutes, basting often. 

To make the apple sauce, peel, core and chop the apples; barely cover with water; cook on a low heat until soft. Whip into a puree.

The gravy is simply a little water added to the pan juices, and reduced. I poured off the pan juices into a glass, put it in the freezer for a few minutes and spooned off the fat before returning the juices to the baking dish and adding a glass of water with a little salt and pepper. Serve with apple sauce, roast potatoes and a green vegetable. Serves 4.