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Crispy stuffed pork with roasted carrot and apple
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Prep Time:
25 minutes
Cook Time:
135 minutes
Total Time:
160 minutes
Indulge in a succulent weekend BBQ roast.
Ingredients:
  • 2kg rolled pork loin
  • 27.30 gm olive oil
  • 4.80 gm sea salt
  • 6 large carrots, peeled, halved lengthways, cut into 4cm pieces
  • 6 large red apples, cored, cut into wedges gravy, to serve
  • 30g butter
  • 1 medium brown onion, finely chopped
  • 500.00 ml fresh breadcrumbs
  • 1 small red apple, cored, finely chopped
  • 40.00 ml fresh thyme leaves
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
  • 1 egg, lightly beaten
Instructions:
  • For the stuffing: - In a frying pan over medium heat, melt butter until sizzling. - Sauté onion until soft and golden, about 10-12 minutes. - Transfer the flavorful onions to a bowl. - Mix in breadcrumbs, apple, thyme, parsley, and egg until well combined. - Season generously with salt and pepper for a delicious finishing touch.
  • Preheat the barbecue on high with the hood down. Remove the string from the pork and lay it flat on a board, skin-side down. Make a cut through the thickest part without fully cutting through, then open up the pork to create a large piece. Spread the stuffing in a wide row on the cut side of the loin, then roll the pork to enclose the stuffing. Tie the pork with kitchen string at 3cm intervals. Rub with salt and 1 tablespoon of oil. Place the pork on a wire rack in a large disposable foil baking tray and pour water into the tray until the base is covered.
  • Use indirect heat with the hood closed on the grill for 20 minutes. Lower heat to medium and continue cooking for 1 hour and 15 minutes. Place carrot, apple, and remaining oil in a large disposable foil baking tray. Season with salt and pepper. Add to the barbecue alongside the pork. Cook with the hood closed using indirect heat for 30 to 40 minutes, or until the carrot is tender and juices run clear when a skewer is inserted in the center of the pork. Cover the pork with foil. Let it rest for 10 minutes, then slice and serve with the carrot mixture and gravy.

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