Roasted Rolled Pork Loin with Cider Gravy

SERVES 6 PREPARATION 20 MINUTES (PLUS RESTING) COOKING 2 HOURS

1.75kg boneless rolled pork loin 1 tablespoon olive oil 1 tablespoon sea salt flakes ¼ cup plain flour 2 cups chicken stock 330ml 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 it 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 for 2-3 minutes or until the 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 a paper towel. Brush with oil and sprinkle with salt. Bake for 20 minutes. Reduce oven to 180°C. Bake for a further 1½ hours or until the juices run clear when tested with a skewer. 5. Remove pork from pan, reserving juices for gravy. Rest, covered loosely with foil, for 10 minutes before carving. 6. Heat pan with juices on stove top on medium. Add flour and cook, stirring, for 1 minute. Remove from heat, then gradually mix in stock and cider, stirring until smooth. Return to heat and cook, stirring constantly, until the mixture boils and thickens. Simmer for 3 minutes. Season to taste. Serve sliced pork with crackling, gravy, and roasted pears, apples and onion.