To Stuff a Chine of Pork
It is hard to go wrong with pork. Rolled with a good stuffing inside, this dish has the added bonus of sauced apples and mustard. A taste tempting treat.
Make a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, crumbs of bread; season with pepper, salt, shallot, and nutmeg, and stuff it thick; then roast it gently, and when it is about a quarter roasted, cut the skin in slips; and make your sauce with apples, lemon peel, two or three cloves, and a blade of mace; sweeten it with sugar, put some butter in, and have mustard in a cup.
– Glasse, Hannah, “The Art of Cookery Made Plain and Simple” 1796.
Note: A pork chine is the backbone of the pig. Since it is next to impossible for the average person to get one of these, we will be using a pork loin section for this recipe. The loin is the next-best piece to use that can be purchased at all grocery stores and butchers.
- 2 to 3 lb. pork loin
- 3 cups of bread crumbs
- 3 large eggs
- 2 tbsp. parsley flakes
- 1 tsp. ground thyme
- 1 tsp. rubbed sage
- ¼ tsp. ground nutmeg
- ¼ tsp. ground pepper
- 1 tsp. salt
- 2 shallots chopped fine
- 2 slices of uncooked bacon chopped fine
- 1 cup melted butter for basting
- 2 large apples chopped fine
- The grated peel of one lemon
- ⅛ tsp. of ground cloves
- ⅛ tsp. of ground mace
- ¼ cup of sugar
- Optional: Prepared mustard or honey mustard in a cup
- Preheat oven to 350°
- Take your pork loin and unroll it with a knife as you slice it lengthwise about ½ to ¾ of an inch thick. You should end up with a long rectangular piece of meat.
- In a large mixing bowl combine the bread crumbs, parsley, thyme, sage, nutmeg, pepper, salt, shallots and bacon. Blend these well with your hands.
- In another bowl, whip the eggs, and add it into the bread crumb mixture. Mix well with your hands until it is a stiff “stuffing” consistency. If it is too dry, add another egg.
- Spread this stuffing over the loin to cover the entire surface of the pork. Don’t worry if it isn’t perfect.
- Gently roll up the pork from one end to the other. Tie it with cotton string in three or four bands around the meat. Place it in a greased baking pan.
- Bake in a 350° oven for around 50 minutes to an hour. Baste the meat with the butter at least 3 or 4 times during the baking. Make sure internal temperature is at least 150° before it is done. There should be a golden color to the pork.
- For your sauce, put the chopped apples in a medium stew pan with the sugar, lemon peel and spices and a tablespoon of water. Cook this over medium heat until it thickens. Both this and the mustard are to accompany the meat after it is sliced.