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.

18th Century

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.

21st Century

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
  • â…› tsp. of ground cloves
  • â…› tsp. of ground mace
  • ¼ cup of sugar
  • Optional: Prepared mustard or honey mustard in a cup
  1. Preheat oven to 350°
  2. 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.
  3. In a large mixing bowl combine the bread crumbs, parsley, thyme, sage, nutmeg, pepper, salt, shallots and bacon. Blend these well with your hands.
  4. 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.
  5. Spread this stuffing over the loin to cover the entire surface of the pork. Don’t worry if it isn’t perfect.
  6. 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.
  7. 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.
  8. 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.

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8 Responses to “To Stuff a Chine of Pork”

  1. January 10th, 2013

    Christine Hansley says:

    Hi Foodways Crew,
    Another great recipe. Can this recipe be put together then put in the freezer? I’m thinking of cutting the roast in half after preping it and freezing that half for another time, instead of having leftovers for 3 meals.
    Please keep these recipes coming.

    • January 22nd, 2013

      Historic Foodways says:

      You certainly could freeze it if you like. However, as with all foods, they are better fresh prepared. I might suggest only working with half the recipe. If you do freeze it I’d recommend preparing the whole thing and freezing the uneaten portion. Freezing fresh meat with a stuffing in it might achieve a different flavor. Thanks for the question.
      Dennis Cotner

      • January 22nd, 2013

        Christine Hansley says:

        Hi Dennis,
        Thanks for the response. Great suggestion to freeze after cooked. Then it’s just thaw in the fridge all day, nuke it and eat.
        It is 2 degrees in Chicago today. Your 34 degrees sounds down right balmy to me.
        Stay warm,

  2. January 22nd, 2013

    Deb Gorman says:

    This recipe worked beautifully! Good, moist pork and delicious stuffing. A great winter comfort meal.

  3. February 19th, 2013

    Jo Ann Ptack says:

    I got a little turned around when I was unrolling the pork but it turned out just fine. This would make a great company dish. Be sure to let it rest before slicing.

  4. June 3rd, 2013

    Mardell Weisenburger says:

    Has anyone made this in a Dutch oven at a renenactment? Any tips for doing that?

  5. August 19th, 2013

    Pam Williams says:

    I made this in a bake kettle yesterday at Smallwood’s Retreat…the General ate amazingly well yesterday. I put just a little butter in the kettle to keep it from sticking. Coals below, and coals above, of course. The kettle I used was an old one – not Lodge – but my own antique. Thin walled, VERY heat conductive. I used a 3 lb roast as discussed. It does NOT take any longer than the recommended 50-60 mins to cook. And, yes…let it stand for a bit. Also…when you make the apple “sauce,” do NOT use a hard apple like a granny smith. And, when it says “fine,” fine it should be. I thought I’d done “fine,” but not fine enough, and not soft enough apple. Ended up with some chunky, but tasty, sorta-stewed apples.

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