Katie Quinn4 Comments

Roast Loin of Organic, Free-Range Pork, with Apple, Apricot + Pistachio Nut Stuffing

Katie Quinn4 Comments
Roast Loin of Organic, Free-Range Pork, with Apple, Apricot + Pistachio Nut Stuffing
WKA_Roast-Loin-of-Pork-with-Apple-Apricot-and-Pistachio-Stuffing_P.jpg

INGREDIENTS /

2kg loin of free-range pork (skin un-scored)
Sea salt flakes

STUFFING

1 brown onion, peeled + finely diced
3 cloves garlic, peeled + minced
250g dried apricots, coarsely chopped
3 Granny Smith apples grated
1 cup shelled pistachios, coarsely chopped
Handful fresh parsley, thyme + sage, finely chopped
4 cups sourdough breadcrumbs
50g butter, melted
Salt + freshly ground black pepper

METHOD /

Preheat oven to 240˚C/464˚F

To make the stuffing: in a large saucepan warm one tablespoon of olive oil over medium heat; add the onion and garlic and sauté for 5-7 minutes until slightly softened. Remove from heat and allow to cool.

In a large mixing bowl add the apricots, apple, pistachios, parsley, sage, thyme and breadcrumbs along with the melted butter and sautéed onions and garlic. Mix all together thoroughly seasoning with a good pinch of salt and generous amount of freshly ground black pepper.

Lay the pork out on a clean work surface, length-ways facing away from you with the skin side up, pat the skin thoroughly dry with paper towel. The key to getting really good crackling comes down to a few factors but a main one is to ensure the skin of the pork is totally dry and free of as much moisture (and any oil)
as possible.

Using a very sharp, small knife, length-ways in the pork cut scores in the skin about 1cm apart (I like my crackling to be good and thin and generally I find visually it looks better than going thicker). Don’t cut all the way down to the actual pork flesh - rather just almost through the skin at to the start of the layer of fat below – some people say not to cut this far but I find it’s generally fine to do this and it makes for a more visually impressive cracking.

Take a decent handful of sea salt flakes and crumble all over the scored skin, rubbing really well into the scores, pat the salt all over the skin then flip the meat over to have it lying flesh side up.

Press handfuls of the stuffing onto the pork meat, pressing down well as you go, adding as much as you can. Then gently roll the loin up to form a cannon shape. Tie with a few strands of cooking twine then place into a roasting tray.

Roast in the pre-heated oven at 240˚C/464˚F for 30 minutes before turning the temperature down to 180˚C/350˚F and continue to cook the pork for a further hour or a little more until the middle of the pork is cooked through.