- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 bacon rashers, finely chopped
- 1/4 cup (40g) pistachios, coarsely chopped
- 1/3 cup (70g) dried apricots
- 1 cup (70g) dried breadcrumbs
- 1 (about 1.5kg) rolled pork loin, boned
- 2 teaspoons sea salt flakes
- 4 just-ripe pears, quartered
- 2 tablespoons plain flour
- 1/2 cup (125ml) apple cider
- 1 cup (250ml) Massel chicken style liquid stock
- Fresh bay leaves, to serve
- Step 1Preheat oven to 230°C. Heat half the oil in a frying pan over medium heat. Add onion, garlic and bacon and cook, stirring, for 5 minutes or until onion softens. Add the pistachios and cook, stirring, for 2 minutes or until lightly toasted. Remove from heat and set aside to cool slightly.
- Step 2Transfer to a medium bowl. Add the apricots and breadcrumbs and stir to combine. Season with salt and pepper.
- Step 3Place pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for stuffing. Place stuffi g across the centre of pork. Roll to enclose. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt. Use your hands to rub into the rind. Roast for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest.
- Step 4Meanwhile, place pan over medium heat. Add the pears and cook, turning occasionally, for 5 minutes or until lightly caramelised. Transfer to platter with pork. Add flour to pan and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add cider; bring to the boil. Add stock; bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a jug.
- Step 5Sprinkle bay leaves around the pork, if desired. Serve with gravy on the side.
- Low carb
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook: