This cider-infused chorizo and paprika stuffing packs this pork with flavour.
Ingredients
- 2.4kg boned rolled loin of pork, string removed
- 60ml (1/4 cup) olive oil
- 2 tablespoons sea salt flakes
- 5 small red apples, halved crossways
- 20 French shallots, peeled
- 3 whole garlic bulbs, tops trimmed
- 2 bunches baby carrots, peeled
Chorizo & torn sourdough stuffing
- 1 tablespoon olive oil
- 1 chorizo, cut into 1.5cm pieces
- 1 small onion, finely chopped
- 1 celery stick, coarsely chopped
- 1 teaspoon MasterFoods® Smoked Paprika
- 80ml (1/3 cup) apple cider
- 120g sourdough bread, torn into 2cm pieces
- 1/2 cup chopped fresh continental parsley
- 2 teaspoons fresh thyme leaves
Method
- Step 1Preheat oven to 230°C. To make the chorizo & torn sourdough stuffing, heat the oil in a large frying pan over medium heat. Stir in the chorizo, onion and celery for 5 minutes or until soft but not brown. Stir in the paprika and cook for 30 seconds or until aromatic. Stir in the cider and cook for 5 minutes or until the liquid evaporates. Set aside to cool slightly.
- Step 2Meanwhile, place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind, into the fat layer, at 2cm intervals.
- Step 3Turn pork over. Cut a horizontal slit in the thick end of the pork (don’t cut all the way through). Open the pork to sit flat.
- Step 4Stir the bread, parsley and thyme into the chorizo mixture. Season. Place the stuffing mixture along the centre of the pork. Starting from the thick end, roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
- Step 5Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles.
- Step 6Reduce oven to 200°C. Roast the pork for 40 minutes. Place the apple, shallots, garlic and carrots around the pork, and drizzle over remaining oil. Roast for a further 1 hour or until the pork is cooked through and the vegetables are tender. Transfer the pork, apple and vegetables to a platter.
- High protein
- Low carb
- Lower gi
Nutrition
2410 kj
Energy
31g
Fat Total
10g
Saturated Fat
5g
Fibre
54g
Protein
143mg
Cholesterol
2166.35mg
Sodium
10g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
“A traditional pork roast is always on my Christmas list – I change the stuffing every year, but it has to have the same delicious, no-fail crackling.” – Michelle Southan, food editor.
Use these steps to help you stuff and roll your pork:
- To stuff the pork evenly, cut a slit through the thickest part of the pork and open it out. Place the stuffing along the centre.
- To enclose the stuffing, start rolling the pork over the stuffing, holding and pressing in the stuffing with your fingers as you go.
- To help the pork hold its shape, use kitchen string to tie it crossways at 2cm intervals.
Perfect crackling
Here are the steps and tips that guarantee a crisp, crackled rind every time.
- Use paper towel to dry the pork rind thoroughly first – any moisture on the rind stops it from crackling.
- Use a box cutter or sharp knife to score the rind, then rub a little olive oil and sea salt over the rind and into the cuts. The salt helps draw any moisture out of the rind so it’s dry enough to crackle.
- Roast the pork at a higher temperature to crackle the rind, then continue roasting at a lower temperature so the meat doesn’t dry out.
Related Video
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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