Roast Pork with Spiced Apple Sauce
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.