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Crackled roast pork with prosciutto and herb stuffing
Crackled roast pork with prosciutto and herb stuffing
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Prep Time:
40 minutes
Cook Time:
115 minutes
Total Time:
155 minutes
Sweet apples perfectly complement juicy pork with crispy crackling. Finish with savory gravy for a delectable dish!
Ingredients:
  • 2.2kg boned rolled loin of pork, string removed
  • 100g prosciutto slices
  • 36.40 gm extra virgin olive oil
  • 28.80 gm sea salt flakes
  • 8 small red apples, lightly scored
  • 90g (1 1/4 cups) sourdough breadcrumbs
  • 1 green apple, coarsely grated
  • 75g (1/2 cup) dried cranberries
  • 75g (1/2 cup) pistachios, coarsely chopped
  • 125.00 ml fresh continental parsley, chopped
  • 3 tsp fresh sage, chopped
  • 1 egg
Instructions:
  • Preheat your oven to a toasty 240C/220C fan forced. In a large bowl, mix breadcrumbs, apple, cranberries, pistachios, parsley, sage, and egg until everything is nicely combined. Season with your favorite flavors and set aside for later.
  • Lay the pork, skin-side up, on a flat surface. Score the skin at 2cm intervals, cutting through the fat layer. Flip the pork over, then make a horizontal cut at the thickest end without slicing all the way through, so the pork forms a single 3cm-thick piece.
  • Flatten the pork to create an even surface. Layer the prosciutto slices on top, slightly overlapping. Spread the stuffing evenly over the prosciutto. Roll the pork tightly to seal in the filling.
  • Tie the rolled pork with unwaxed kitchen string at 2cm intervals, then place it rind-side up in a large roasting pan and drizzle with 1 tablespoon of extra virgin olive oil.
  • Massage the sea salt into the scored rind. Roast the pork at 220C/200C fan forced until the rind crackles, about 35 minutes. Then lower the temperature to 200C/180C fan forced and continue roasting for another hour.
  • Arrange the apples around the pork and drizzle with the remaining oil. Roast for 20 minutes or until the pork is cooked through and the apples are tender. Transfer everything to a platter, cover loosely with foil, and let it rest before serving.

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