prep time: 10min
cooking time: 1.45 hrs
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ingredients
2kg pork loin (boned & rolled)
2 tbsp olive oil
sea salt
stuffing
500g pork mince
2 garlic cloves, mined
1 brown onion, finely diced
150g dried apricots, chopped
1 large apple, peeled, cored &
finely diced
1 piece day-old paleo bread,
crumbed
1/2 cup flat-leaf parsley, chopped
2 tbsp olive oil
2 tbsp apricot jam
pinch seat salt & pepper
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method
1. in a frying pan, add 1 tbsp olive oil, garlic, onion and apple. sauté over medium heat until
softened. set aside to cool.
2. in a mixing bowl add the pork mince, onion & apple mix, apricots, bread crumbs, parsley, 1
tbsp olive oil, apricot jam, salt and pepper. mix to combine.
3. preheat oven to 240°c.
4. remove pork from packaging. if pork is not yet scored, score rind with a sharp knife being careful not to cut through to the grass fed meat.
5. pour over boiling water and pat completely dry with a paper towel.
6. place pork loin roast onto a flat surface, skin-side down. slice horizontally through
the thickest part of the pork being careful not to cut all the way through. open out pork.
7. place a generous amount of stuffing onto the centre of the pork. roll pork to enclose stuffing. secure at intervals with kitchen string.
8. place pork onto a roasting rack. rub skin generously with olive oil and salt, especially
in scored areas.
9. place into oven for 30-40 minutes or until rind crackles then reduce heat to 180°c for a further
45 minutes (30-35minutes per kg).
10. remove pork from the oven.
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recipe by @myfoodreligion
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