Roast pork with apricot and grape stuffing

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How to make Roast pork with apricot and grape stuffing

  • Yield : 8
  • Prep Time : 0:40
  • Cook Time : 1:45
  • Total Time : 2:25

Ingredients

  • 50g butter
  • 1 small brown onion, finely chopped
  • 1/4 cup pecans, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 cup fresh breadcrumbs
  • 1/4 cup dried apricots, chopped
  • 100g green seedless grapes, chopped
  • 2kg rolled pork loin, scored
  • 1 tablespoon sea salt
  • Gravy, to serve
  • Peas, steamed, to serve
  • Sugar snap peas, steamed, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced.
  • Step 2 Melt butter in a large frying pan over medium-high heat. Add onion and pecans. Cook, stirring, for 3 minutes or until onion is just softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant. Transfer to a large heatproof bowl. Add breadcrumbs, apricots and grapes. Season with salt and pepper. Stir to combine.
  • Step 3 Discard string from pork. Unroll. Pat dry with paper towel. Place on a board, rind-side down. Slice crossways through thickest part of meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose. Tie up with kitchen string at 3cm intervals. Place on a lightly greased wire rack in a large roasting pan. Sprinkle with salt and rub into rind.
  • Step 4 Roast for 30 minutes or until skin starts to crisp and crackle. Reduce oven temperature to 180C/160C fan-forced. Cook for a further 1 hour 10 minutes or until juices run clear when a skewer is inserted into the centre of pork. Cover loosely with foil. Stand for 15 minutes to rest. Slice. Serve with gravy and steamed peas and sugar snap peas.

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