This beautiful rolled pork roast is sure to be the star attraction at any dinner party.
Ingredients
- 8 cloves garlic, halved
- 1 teaspoon dried chilli flakes
- 2 1/2 teaspoons fennel seeds
- 2 tablespoons coarsely chopped thyme, plus 8 sprigs
- 1/3 cup chopped flat-leaf parsley
- 60ml (1/4 cup) olive oil
- 1.75kg boneless eye of pork loin
- 2 teaspoons flaked sea salt
- 250ml (1 cup) verjuice, dry white wine or water
- 1kg desiree potatoes, quartered
- 4 parsnips, peeled, halved lengthwise and widthwise
- 250ml (1 cup) Massel chicken style liquid stock
- 1/4 cup quince paste
- Cavolo nero, spinach or other wilted greens, to serve
Method
- Step 1Process garlic, chilli flakes, fennel seeds, chopped thyme, parsley and 1 1/2 tablespoons oil in a food processor until a paste forms.
- Step 2Preheat oven to 180°C. Score pork skin at 1cm intervals, then place skin-side down on a board. Using a sharp knife, cut out any thick portions of fat between meat and rind at each end by running the knife horizontally over and under them.
- Step 3Rub fennel mixture between the rind and meat, then over the meat. Roll up and secure with kitchen string at 3cm intervals. Place in a roasting pan and rub with 2 teaspoons oil and sea salt. Pour in verjuice and roast for 1 hour.
- Step 4Meanwhile, cook potatoes and parsnips in boiling salted water for 5 minutes. Drain, then spread over a wire rack to cool and dry. Increase oven to 220°C. Add the potatoes, parsnips and thyme sprigs to pan, drizzle with remaining oil and turn to coat in pan juices. Roast for 30 minutes or until pork is cooked through and skin blistered. Remove pork and rest while vegetables cook for a further 15 minutes. Remove vegetables, place roasting pan over medium heat, add stock and quince paste, and stir to remove cooked pieces from the base of the pan.
- Step 5Serve slices of pork with potatoes, parsnips, cavolo nero and gravy.
- High protein
- Low carb
- Lower gi
Nutrition
2462 kj
Energy
15g
Fat Total
3g
Saturated Fat
70g
Protein
1146.14mg
Sodium
40g
Carbs (total)
All nutrition values are per serve
Notes
Pork can be stuffed and rolled up to 1 day ahead.
- Author: Sophia Young
- Image credit: Petrina Tinslay
- Publication: Vogue Entertaining + Travel
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