Try this incredibly succulent pork roast filled with sweet fruit stuffing. For the best ever crackling, make sure to look at the notes section.
Ingredients
- 50g butter
- 1 small brown onion, finely chopped
- 1/4 cup pecans, chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves, chopped
- 1 cup fresh breadcrumbs
- 1/4 cup dried apricots, chopped
- 100g green seedless grapes, chopped
- 2kg rolled pork loin, scored
- 1 tablespoon sea salt
- Gravy, to serve
- Peas, steamed, to serve
- Sugar snap peas, steamed, to serve
Equipment
- unwaxed kitchen string
Method
- Step 1Preheat oven to 220C/200C fan-forced.
- Step 2Melt butter in a large frying pan over medium-high heat. Add onion and pecans. Cook, stirring, for 3 minutes or until onion is just softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant. Transfer to a large heatproof bowl. Add breadcrumbs, apricots and grapes. Season with salt and pepper. Stir to combine.
- Step 3Discard string from pork. Unroll. Pat dry with paper towel. Place on a board, rind-side down. Slice crossways through thickest part of meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose. Tie up with kitchen string at 3cm intervals. Place on a lightly greased wire rack in a large roasting pan. Sprinkle with salt and rub into rind.
- Step 4Roast for 30 minutes or until skin starts to crisp and crackle. Reduce oven temperature to 180C/160C fan-forced. Cook for a further 1 hour 10 minutes or until juices run clear when a skewer is inserted into the centre of pork. Cover loosely with foil. Stand for 15 minutes to rest. Slice. Serve with gravy and steamed peas and sugar snap peas.
- Low carb
- Lower gi
Nutrition
3092 kj
Energy
49.8g
Fat Total
19.1g
Saturated Fat
3.9g
Fibre
54.7g
Protein
121mg
Cholesterol
1492mg
Sodium
17.6g
Carbs (total)
All nutrition values are per serve
Notes
For the best crackling on this roasted pork, pat rind with paper towel and refrigerate, loosely covered, for a few hours to remove excess moisture.
- Author: Claire Brookman & Amira Georgy
- Image credit: Guy Bailey & Craig Wall
- Publication: Super Food Ideas
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