PERFECT PORK

CRISPY, SUCCULENT AND COVERED IN GRAVY, THIS ROAST IS A GREAT ADDITION TO YOUR CHRISTMAS IN JULY FESTIVITIES, OR JUST SUNDAY-NIGHT DINNER …

CRISPY ROAST PORK WITH RUM GRAVY

Create a meal to remember with this crispy roast pork served with a bold, dark rum gravy.

INGREDIENTS

50g butter

1 eschalot, sliced

2 garlic cloves, crushed

1/2 tsp ground cinnamon

400g pineapple, peeled, chopped into 1cm pieces

1 ¼ cups fresh breadcrumbs

1 egg, lightly beaten

2 tbsp chopped walnuts

1/4 cup chopped fresh flat-leaf parsley 1 tbsp finely chopped fresh rosemary, plus extra leaves to garnish

2kg rolled pork loin

2 tbsp sea salt flakes

Steamed greens, to serve

Rum gravy

40g butter

2 garlic cloves, crushed 1 tbsp plain flour 1/2 cup dark rum 1 cup chicken stock

METHOD

Step 1:

Melt butter in a frying pan over medium heat. Add eschalot. Cook, stirring, for 5 minutes. Add garlic and cinnamon. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add pineapple, breadcrumbs, egg, walnuts, parsley and half the rosemary. Season with salt and pepper. Mix well to combine.

Step 2:

Preheat oven to 250C/230C fan-forced. Remove string from pork. Unroll. Pat dry with paper towel. Score rind at 1cm intervals. Place pork, skin-side down, on board. Slice crossways through thickest part of the 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 with kitchen string at 3cm intervals to secure. Place on a lightly greased wire rack in a large flameproof roasting pan. Combine salt and remaining rosemary in a bowl. Rub all over pork. Step 3:

Roast for 30 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 1 hour 30 minutes or until juices run clear when a skewer is inserted into centre of pork. Transfer pork to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Pour pan juices into a medium jug. Skim and discard any excess fat.

Step 4:

To make the rum gravy, melt butter in roasting pan over medium-high heat. Add garlic. Cook, stirring for 30 seconds or until fragrant. Add flour. Cook for 1 minute or until lightly browned. Stir in rum. Bring to a simmer, stirring. Simmer for 1 minute. Gradually stir in stock and pan juices from pork. Bring to the boil, stirring. Cook, stirring occasionally, for 3 to 4 minutes or until thickened slightly. Season to taste. Step 5:

Slice pork. Sprinkle with extra rosemary. Serve with steamed greens and rum gravy.

COOK’S NOTE

You’ll need unwaxed kitchen string.