Summer Fruit-stuffed Roast Pork with Sherry Gravy
SERVES 8 PREP 25 MINUTES (PLUS COOLING AND
STANDING) COOK 2 HOURS YOU’LL NEED UNWAXED KITCHEN STRING FOR THIS RECIPE.
70g butter 2 eschalots, sliced 2 garlic cloves, crushed ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 large apricot, chopped 1 small plum, chopped 1 small nectarine, chopped 1½ cups fresh breadcrumbs 2 tablespoons chopped pecans 1 tablespoon finely chopped fresh tarragon 2kg rolled pork loin 1 tablespoon sea salt flakes 2 tablespoons extra virgin olive oil 3 bunches broccolini, trimmed Sherry Gravy 2 teaspoons plain flour ¹⁄³ cup dry apera (sherry) ½ cup chicken stock
1 Melt 50g butter in a frying pan over medium heat. Add ½ the eschalot. Cook, stirring, for 5 minutes or until softened. Add garlic, nutmeg and cloves. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add apricot, plum, nectarine, breadcrumbs, pecans and ½ the tarragon. Season with salt and pepper. 2 Preheat oven to 250°C/230°C fan-forced. Remove string from pork. Unroll. Pat rind dry with paper towel. Score 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 sea salt and remaining tarragon in a bowl. Rub all over pork. 3 Roast for 20 minutes. Reduce heat to 180°C/160°C 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 to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Pour cooking juices into a medium jug. Skim and discard any excess fat. 4 Make Sherry Gravy Melt remaining butter in pan over medium-high heat. Add remaining eschalot. Cook, stirring, for 5 minutes or until softened. Add flour. Cook for 1 minute. Stir in apera. Bring to a simmer. Simmer for 1 minute. Gradually stir in stock and pan juices from pork. Bring to the boil, stirring constantly. Cook, stirring occasionally, for 3 to 4 minutes or until thickened slightly. Season with pepper. 5 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook broccolini, tossing occasionally, for 4 to 5 minutes or until charred and just tender. Season with salt and pepper. Toss to combine. 6 Slice pork. Serve with charred broccolini and sherry gravy. NUTRITION: (per serve) 3506kj; 55.6g fat; 21g sat fat; 56.3g protein; 23.2g carbs; 4.1g fibre; 126mg chol; 1614mg sodium.