Roast Pork and Stuffing

Ingredients

• 1.5 kg – 3 1/3 lbs. loin pork (– boned and rolled)
• 20 gms – 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 1 red onion (– chopped)
• 4 cups white fresh breadcrumbs
• 1/2 cup dried apricots (– chopped)
• 1/2 cup dried cranberries (– chopped)
• 1/3 cup pistachios (– chopped)
• 1/4 cup sage leaves (– chopped)
• 2 eggs (– whisked)
• Salt and pepper (– to taste)
• Coarse salt and vegetable oil (– for the rind)

Instructions

1. 1

   Pat dry the roast with a paper towel. Untie and unroll the pork.

2. 2

   Place, skin side up and uncovered, on a rack in a baking dish. Refrigerate overnight to dry the rind.

3. 3

   The next day, heat the butter and oil in a frying pan over medium heat. Add the chopped onion and cook, stirring, for 5 minutes or until softened.

4. 4

   Transfer to a bowl with the breadcrumbs, dried fruit, pistachios, sage, and eggs. Stir to combine and season with salt and pepper to taste.

5. 5

   Take the pork out of the fridge and place it, meat side up, on a board.

6. 6

   Cover the pork meat with the stuffing. Re-roll and tie firmly with kitchen twine.

7. 7

   Put the roast on a rack, then pour hot boiling water over the rind. This will help with getting the perfect crackling. Pat dry with a paper towel.

8. 8

   Rub the rind with vegetable oil and sprinkle generously with salt (coarse salt is a good option for this).

9. 9

   Line a baking dish with baking paper and place the rack inside. Set the pork on top of the rack.

10. 10

    Bake in a preheated oven at 240°C – 465°F for the first 50 minutes (until it crackles), then reduce the heat to 180°C – 350°F and cook for 30–35 minutes per kg, depending on how well you like your roast cooked.

11. 11

    Once cooked, let the roast rest for 10 minutes before removing the crackling and slicing the roast.

12. 12

    Serve warm with the crackling on the side.