MAKE-AHEAD APRICOT & FIG STUFFING

PREP 10 MINS COOK 15 MINS

• 350g ciabatta, crusts removed, cut into 2cm pieces • olive oil cooking spray • 2 tbsp olive oil

• 40g butter

• 6 red eschalots, peeled, finely chopped • ½ cup (80g) dried apricots, chopped

• 2 fresh figs, chopped

• ½ cup brandy

• ½ cup coarsely chopped pecans

• ¼ cup chopped fresh sage leaves

TO SERVE

• 2.5kg boneless pork loin, rind on, unrolled

• 1½ tbsp olive oil

• 2 tbsp sea salt flakes

1 Preheat oven to 200°C (180°C fan-forced). Spread bread on an oven tray and spray with cooking oil. Bake 5 mins or until lightly toasted. Cool. Place bread in a food processor and process until coarsely chopped. Transfer to a large bowl. 2 In a frying pan, heat half the oil and butter on medium. Saute eschalot and apricots 4-5 mins until lightly golden. Add fig. Stir 1 min. Pour in brandy. Simmer 5 mins until thickened. Remove and cool slightly.

3 Add to bowl with bread. Add pecans and sage. Season to taste. Mix to combine, transfer to a freezer safe container. Seal and freeze for up to 2 months.

4 The day before serving, defrost stuffing overnight in fridge. Place unrolled pork, rind-side up, on a tray. Pat dry with paper towel. Place in fridge overnight for rind to dry out.

5 Preheat oven to 240°C (220°C fan-forced). Place pork, rind-side up, on a clean surface. Pat dry with paper towel. Turn over and butterfly flesh. Arrange half of the defrosted stuffing across centre of pork. Roll to enclose. Secure with kitchen string at 2cm intervals. Place in a roasting dish. Drizzle with oil and sprinkle with salt. Rub into rind. Bake 25-30 mins until crackled. 6 Reduce heat to 180°C (160°C fan-forced). Bake a further 1-1¼ hours until juices run clear. Transfer to a platter. Cover with foil and set aside 15 mins to rest. Carve and serve.