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Bacon and sage stuffed roast pork
Bacon and sage stuffed roast pork
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Prep Time:
40 minutes
Cook Time:
170 minutes
Total Time:
210 minutes
Effortlessly elegant roasted dish for entertaining.
Ingredients:
  • 40g butter
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 rashers middle bacon, rind removed, finely chopped
  • 40.00 ml chopped fresh sage leaves
  • 375.00 ml fresh white breadcrumbs
  • 2kg boned rolled loin of pork, rind scored
  • 36.40 gm olive oil
  • 4.80 gm sea salt
  • 4 pink lady apples, cored, quartered
  • 510.00 gm chicken style liquid stock
  • 187.50 gm dry white wine
  • 50.00 ml plain flour
Instructions:
  • Preheat your oven to 230°C/210°C fan-forced. In a frying pan over medium-high heat, melt butter and sauté onion, garlic, and bacon for 3 to 4 minutes until the onion softens. Transfer the aromatic mixture to a bowl and let it cool slightly. Add sage, breadcrumbs, and egg, then mix everything together.
  • Detach and discard the string from the pork and unroll it on a board, with the skin-side down. Make crosswise cuts through the thickest part of the meat without completely slicing through to create one flat piece. Spread the onion mixture evenly over the cut side of the pork loin, then roll it up to seal the filling. Secure the roll at 3cm intervals with kitchen string. Gently massage oil and salt into the skin of the pork before placing it in a roasting pan.
  • Roast pork at 180°C/160°C fan-forced for 2 hours and 15 minutes or until golden with clear juices. Add apples for the final 15 minutes. If the pork is browning too much, cover ends with foil. Let the pork rest, covered with foil, for 10 minutes before slicing and serving with apples.
  • After removing the meat and vegetables to a plate to rest, combine stock and wine in a jug. Skim fat from the roasting pan, leaving 1 1/2 tablespoons of pan juices and fat. Place the pan over high heat, then add flour. Stir with a wooden spoon for 1 to 2 minutes until golden. Pour in the juices from the resting meat, then slowly add the stock mixture, stirring constantly. Cook and scrape the pan for 8 to 10 minutes until thickened into a delicious gravy. Enjoy!

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