CARAMELISED APPLE AND SAGE PORK WITH THYME SALT CRACKLING
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.