ROAST PORK LOIN WITH PLUMS AND GARDEN HERBS
Serves 8-10 Prep and cooking time: 2 hrs (+ overnight refrigeration and standing time)
• 2.5kg boneless loin of pork, rind on and scored • 1 small bunch fresh rosemary • ½ bunch bay leaves
• 1/3 cup (80ml) extra-virgin olive oil • 1 tbsp coarse cooking salt • 4 medium (600g) red onions, quartered • 8 medium (1.2kg) plums, halved and pips removed
For the chestnut stuffing
• 2 tbsp extra-virgin olive oil • 200g pancetta (or bacon), chopped finely • 2 medium (300g) onions, chopped finely • 4 cloves garlic, crushed • 425g tin whole chestnuts, rinsed, drained, chopped coarsely • 1 cup finely chopped fresh curly-leaf parsley • 3 cups (200g) stale breadcrumbs • 2 tsp finely grated orange rind • 2 eggs, beaten lightly 1. Pat the pork rind dry; place the pork on a plate. Refrigerate uncovered, skin-side up, to allow the rind to dry out overnight. 2. For the chestnut stuffing: Heat the oil in a large frying pan over medium-high heat. Cook the pancetta, stirring, for 3 minutes or until lightly browned. Reduce the heat to medium; toss in the onion and garlic, and cook, stirring, for about 5 minutes or until lightly browned and softened. Transfer to a large bowl; add the remaining ingredients. Season well, and cool.
3. Preheat the oven to 240°C (220°C fan-forced).
4. Place the chestnut stuffing down the centre of the pork loin. Roll the pork to enclose the stuffing and secure with kitchen string at 2cm intervals.
5. Arrange the rosemary and bay leaves in the base of a shallow medium-sized baking dish. Place the pork on top of the herbs. Rub 1 tablespoon of the oil over the pork rind and rub with salt. Roast uncovered for 30 minutes or until the rind is blistered and browned. (There may be smoke in the oven from the fat at this stage.) Turn the heat down to 180°C (160°C fan-forced) and roast the loin for another 25 minutes.
6. Meanwhile, line an oven tray with baking paper. Place the onion and plums on the tray. Drizzle with the remaining oil. Place in the oven and roast, with the pork, for a further 30 minutes or until the pork juices run clear when a skewer is inserted into the side of the roast. If you’re using a meat thermometer, it should register 70°C-75°C in the centre. Remove the pork from the oven; leave to stand, covered loosely with foil, for 10 minutes.
7. Slice the pork and serve with the plum and onion.
TIP The stuffing can be prepared the day before roasting. Ask the butcher to score the rind about 5mm apart; you will need a Stanley knife if you do it yourself.