Sum­mer Fruit-stuffed Roast Pork with Sherry Gravy

Super Food Ideas - - OUR RECIPES -

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.

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