Name: Crispy roast pork with rum gravy
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 1
Ingredients: 50g butter; 1 eschalot, sliced; 4.00 garlic cloves, crushed; 1.25 gm ground cinnamon; 400g pineapple, peeled, chopped into 1cm pieces; 312.50 ml fresh breadcrumbs; 1 egg, lightly beaten; 18.40 gm chopped walnuts; 62.50 ml chopped fresh flat-leaf parsley; 20.00 ml finely chopped fresh rosemary, plus extra leaves to garnish; 2kg rolled pork loin; 19.20 gm sea salt flakes; Steamed greens, to serve; 40g butter; 20.00 ml plain flour; 125.00 ml dark rum; 255.00 gm chicken stock

Crispy roast pork with rum gravy

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Prep Time:
25 minutes

Cook Time:
130 minutes

Total Time:
155 minutes

Impress with crispy roast pork in rich dark rum gravy for a memorable meal.

Ingredients:

50g butter
1 eschalot, sliced
4.00 garlic cloves, crushed
400g pineapple, peeled, chopped into 1cm pieces
312.50 ml fresh breadcrumbs
18.40 gm chopped walnuts
62.50 ml chopped fresh flat-leaf parsley
20.00 ml finely chopped fresh rosemary, plus extra leaves to garnish
2kg rolled pork loin
19.20 gm sea salt flakes
Steamed greens, to serve
20.00 ml plain flour
125.00 ml dark rum
255.00 gm chicken stock

Instructions:

In a pan over medium heat, melt butter. Add eschalot and cook, stirring, for 5 minutes until softened. Stir in garlic and cinnamon, cook for 1 minute until fragrant. Transfer to a bowl and let it cool for 5 minutes. Add pineapple, breadcrumbs, egg, walnuts, parsley, and half of the rosemary. Season with salt and pepper. Mix thoroughly.
Preheat the oven to 250C/230C fan-forced. Remove the string from the pork and unroll it. Pat it dry with a paper towel and place it on a board. Score the rind at 1cm intervals. Lay the pork skin-side down on the board and slice crossways through the thickest part without cutting all the way through. Open it out to create one large piece. Spread the stuffing over the pork, then roll it up to enclose. Tie it with kitchen string at 3cm intervals to secure. Place the pork on a lightly greased wire rack in a large flameproof roasting pan. Mix the salt and remaining rosemary in a bowl, then rub the mixture all over the pork.
Roast the pork at a high temperature for 30 minutes, then lower the heat and continue roasting for another 1 hour and 30 minutes until the juices run clear when pierced with a skewer. Let the pork rest for 10 minutes covered loosely with foil. Skim off any excess fat from the pan juices before serving.
In a roasting pan, melt butter over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Add flour and cook until lightly browned, about 1 minute. Pour in rum and bring to a simmer, stirring constantly. Simmer for 1 minute. Gradually incorporate stock and pork pan juices, stirring. Bring to a boil and cook until slightly thickened, about 3 to 4 minutes. Season with pepper to taste.
Thinly slice the pork and generously sprinkle it with fresh rosemary. Serve alongside vibrant steamed greens and a rich rum-infused gravy.

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