WALNUT & FIG PORK LOIN WITH CAULI MASH

SERVES 4-6

PREP 30 MINS + RESTING COOK 2 HOURS 30 MINS

1.5-2kg boned rolled pork loin, scored

2 tbsp olive oil

1 tbsp sea salt

6 thyme sprigs

2 cups milk

½ cup cream

1 head cauliflower, cut into florets

¼ cup grated parmesan radicchio, apple and celery salad, to serve

STUFFING

1 tbsp olive oil • 1 onion, finely chopped • ¼ cup chopped walnuts • 1 tbsp thyme leaves

• 1 ½ cups fresh breadcrumbs

• ¼ cup chopped dried figs • 1 egg, whisked

1 Preheat oven to 220°C. Place a wire rack in a roasting dish. 2 STUFFING In a frying pan, heat oil on medium. Saute onion 3-4 mins until tender. Add nuts and cook 2-3 mins, stirring. Stir in thyme and cook 1 min. Transfer to a bowl and mix in remaining ingredients. Season and mix well.

3 Unroll loin. Place skin-side down on a board. Spread stuffing mixture lengthways along one long edge. Roll tightly to enclose. Secure with kitchen string, tying every 2cm.

4 Rub pork with oil and salt. Place on rack in dish. Scatter with thyme. Bake 25 mins until skin is crisp.

5 Reduce oven to 150°C. Bake 2 hours until cooked when tested. Rest, loosely covered with foil, 20 mins.

6 Meanwhile, in a medium saucepan, bring combined milk and cream to just boiling on high. Add cauliflower and cook, covered, 8-10 mins, until tender. Drain and puree. Stir parmesan through. Season.

7 Serve pork loin in slices with cauliflower mash and a radicchio, apple and celery salad.