Make the ultimate pork roast with macadamias for extra crunch.
Ingredients
- 145g (1 cup) whole macadamia nuts
- 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
- 6 slices mild pancetta, finely chopped
- 1/3 cup loosely packed fresh continental parsley leaves
- 1 tablespoon horseradish cream
- 2.5kg rolled loin of pork, boned, string removed
- 1 1/2 tablespoons sea salt flakes
- 1kg butternut pumpkin, halved, deseeded, unpeeled, cut into 3cm pieces
- 1 bunch spring onions, trimmed
- 2 tablespoons olive oil
- 100g steamed green beans
- 40g butter
- 50g (1/3 cup) plain flour
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 250ml (1 cup) apple juice
Method
- Step 1Preheat oven to 220C. Place nuts in the bowl of a food processor and process until finely chopped. Add breadcrumbs, pancetta, parsley and horseradish, and process until combined. Place pork, rind-side up, on a clean work surface. Use a sharp knife to score rind, crossways, to the fat layer, at 2cm intervals. Turn pork over. Cut a vertical slit into the thick end (do not cut all the way through).
- Step 2Open thick end of the loin to sit flat and place nut mixture down the centre. Beginning at the thicker end, roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals.
- Step 3Place the pork, rind-side up, in a roasting pan. Rub salt into the cuts.
- Step 4Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven. Reduce temperature to 190°C. Place pumpkin, onions and oil in a bowl and turn to coat. Place pumpkin and onions around pork and roast for a further 1 hour. Remove from oven. Transfer pork to a serving platter. Cover with foil and set aside for 10 minutes to rest. Add beans to the pumpkin and onions and toss to combine. Transfer to a bowl and set aside until required.
- Step 5To make the gravy, strain juices from roasting pan into a jug. Melt butter in the roasting pan over medium heat until foaming. Add flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add stock and cook, stirring, until mixture thickens. Stir in apple and pan juices, and boil gently for 5 minutes. Strain into a heatproof jug.
- Step 6Arrange vegetables around the pork and serve with the apple gravy.
- Low carb
- Lower gi
Nutrition
5027 kj
Energy
71g
Fat Total
22g
Saturated Fat
7g
Fibre
101g
Protein
265mg
Cholesterol
3707.37mg
Sodium
16g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Chris Court
- Publication: Australian Good Taste
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