ROASTED ROLLED PORK LOIN WITH CIDER GRAVY

SERVES 6 PREP 20 MINS + RESTING COOK 2 HOURS

✦ 1.75kg boneless rolled pork loin ✦ 1 tbsp olive oil ✦ 1 tbsp sea salt flakes ✦ ¼ cup plain flour ✦ 2 cups chicken stock ✦ 330ml bottle apple cider ✦ roasted quartered pears, apples, red onion, to serve STUFFING ✦ 30g butter ✦ 1 red apple, cored, finely chopped ✦ 2 fresh thyme leaves ✦ ½ cup breadcrumbs ✦ ½ cup chopped skinless roasted hazelnuts 1 Preheat oven to 220°C. 2 Open out pork, then turn over. Using a small, sharp knife, score fat at 1cm intervals.

3 STUFFING In a small saucepan, melt butter on low. Cook apple and thyme 2-3 mins until apple is tender. Remove from heat. Stir in breadcrumbs and nuts. Season to taste. Spread mixture over inside of pork. Roll up and tie with kitchen string in several places to secure.

4 Place pork, skin-side up, on a roasting rack in a large baking dish. Pat skin dry with paper towel. Brush with oil and sprinkle with salt. Bake 20 mins. Reduce oven to 180°C. Bake a further 1½ hours until juices run clear when tested with a skewer.

5 Remove pork from pan, reserving juices for gravy. Rest, covered loosely with foil, 10 mins before carving.

6 Meanwhile, heat pan with juices on stovetop on medium. Add flour and cook, stirring, 1 min. Remove from heat, then gradually mix in stock and cider, stirring until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Simmer 3 mins. Season to taste. Serve sliced pork with crackling, gravy and roasted pears, apples and onion.

Kristie Lau, Category Lifestyle Director “T here’s nothing more satisfying than crispy crackling!”