Roast Pork with Spiced Ap­ple Sauce

Recipes+ - - Contents -

SERVES 8 PREP 30 min­utes + 10 min­utes to rest COOK 2 hours 5 min­utes

+ BUD­GET TIP Omit pis­ta­chios

+ TOP TIP You will need to process 2 slices of white day-old bread for crumbs.

1 ta­ble­spoon veg­etable or olive oil, plus 2 ta­ble­spoons ex­tra 1 onion, finely chopped 2 cloves gar­lic, crushed 3 ba­con rash­ers, rind re­moved, finely chopped 1½ cups soft fresh bread­crumbs ½ cup drained canned black stones­less cher­ries, chopped 2 ta­ble­spoons finely chopped shelled pis­ta­chios 2 ta­ble­spoons coarsely chopped flat-leaf pars­ley, plus ex­tra sprigs, to serve 2.5kg bone­less rolled pork loin, with rind 2 ta­ble­spoons sea salt flakes 1 quan­tity Spiced Ap­ple Sauce (recipe, right) Steamed green beans, to serve

Pre­heat oven to 220ºC/200ºC fan-forced. Place a wire rack in a large over­proof dish. Heat oil in a large fry­ing pan over mod­er­ate heat. Add onion and gar­lic; cook and stir for 2 min­utes or un­til soft. Add ba­con; cook and stir for 4 min­utes or un­til golden brown. Re­move from heat. Cool slightly. Trans­fer to a large bowl. Add the bread­crumbs, cher­ries, pis­ta­chios and pars­ley; mix well.

Place pork, rind-side up, on a chop­ping board. Pat rind dry with pa­per towel. Us­ing a large, sharp knife, score pork rind at 5mm in­ter­vals (don’t cut through to flesh). Turn pork over; cut through cen­tre of pork, about 5cm deep, not all the way through, to open out and form a pocket.

Spoon bread­crumb mix­ture into pork pocket. Roll up firmly to en­close stuff­ing and form a log. Us­ing un­waxed kitchen string, tie pork at 2cm in­ter­vals to se­cure. Place pork, rind-side up, on pre­pared rack. Driz­zle pork rind with ex­tra oil. Us­ing hands, rub salt into pork rind. Roast for 25 min­utes or un­til pork rind be­gins to crackle.

Re­duce oven tem­per­a­ture to 180ºC/160ºC fan-forced. Roast pork for a fur­ther 1½ hours or un­til juices run clear when pierced with a knife. Re­move from oven. Rest for 10 min­utes. Re­move string. Carve pork. Serve with Spiced Ap­ple Sauce and green beans.

Spiced Ap­ple Sauce

MAKES 1 Quan­tity (1 cup) PREP 5 min­utes COOK 10 min­utes

4 green-skinned ap­ples, peeled, cored, coarsely chopped ½ cup wa­ter 1 tea­spoon mixed spice 2 ta­ble­spoons brown sugar 2 tea­spoons lemon juice

Com­bine ap­ple, the wa­ter, mixed spice, sugar and juice in a saucepan; cook and stir over low heat for 3 min­utes or un­til sugar dis­solves. In­crease heat. Bring to the boil. Re­duce heat; sim­mer, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til ap­ple is ten­der.

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