CARAMELISED AP­PLE AND SAGE PORK WITH THYME SALT CRACK­LING

Super Food Ideas - - THIS MONTH SHOW-STOPPERS -

SERVES 8 PREP 35 MIN­UTES (PLUS COOL­ING AND REST­ING) COOK 2 HOURS

YOU’LL NEED UNWAXED KITCHEN STRING

25g but­ter 1 es­chalot, finely chopped 1 large granny smith ap­ple, peeled, cut into 2cm pieces 1 ta­ble­spoon brown sugar 1 ta­ble­spoon chopped fresh sage leaves 1 cup fresh bread­crumbs 2kg rolled pork loin 1 ta­ble­spoon sea salt 1 tea­spoon finely chopped fresh thyme leaves Roasted baby (Dutch) car­rots and gravy, to serve

1 Melt but­ter in a medium fry­ing pan over medium-high heat. Add es­chalot and ap­ple. Cook, stir­ring, for 3 to 4 min­utes or un­til golden. Add sugar and 1 ta­ble­spoon wa­ter. Cook, stir­ring, for 2 to 3 min­utes or un­til sugar has dis­solved. Bring to the boil. Re­duce heat to low. Sim­mer for 5 min­utes or un­til caramelised. Add sage. Cook for 1 minute or un­til slightly thick­ened. Trans­fer to a heat­proof bowl. Set aside to cool for 30 min­utes. 2 Add bread­crumbs to ap­ple mix­ture. Sea­son with salt and pep­per. Stir to com­bine. 3 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 thyme in a bowl. Rub all over pork. 4 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. Slice pork and serve with car­rots and gravy. NU­TRI­TION: (per serve) 2946kj; 44.9g fat; 17.4g sat fat; 53.1g pro­tein; 20.7g carbs; 3.9g fi­bre; 126mg chol; 1622mg sodium.

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