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Jazz apple, sage & macadamia roast pork
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulge in a cozy winter roast: juicy pork with apple, sage, and macadamia.
Ingredients:
  • 125.00 ml macadamias
  • 375.00 ml fresh sourdough breadcrumbs (made from day-old bread)
  • 1 Jazz apple, cored, grated
  • 20.00 ml chopped sage, plus 8 whole sage leaves
  • 1.3kg Boned Rolled Pork Loin, rind scored
  • 1 tsp fennel seeds
  • 2.40 gm sea salt flakes
  • 6 small Jazz apples
  • 54.00 gm maple syrup
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 180°C (160°C fan). Toast the macadamias on a baking tray for 6 minutes. Then increase the oven temperature to 230°C (210°C fan).
  • Roughly chop the macadamia nuts, then mix them with breadcrumbs, grated apple, chopped sage, and egg in a bowl. Season with salt and pepper to taste.
  • Lay the pork rind-side up on a clean surface and pat it dry with a paper towel. Cut the string, unroll the pork, and create a cavity by making a 5cm-deep cut under the eye of the meat. Arrange sage leaves over the pork, spread the stuffing down the center, and roll it up to seal. Use kitchen string to secure it. Place the pork in a roasting pan, drizzle with oil, sprinkle with fennel seeds and salt, then massage it into the rind. Bake for 30 minutes, then reduce the heat and bake for an additional 30 minutes at 180°C or 160°C fan.
  • Using a sharp knife, gently create a shallow slit around the middle of each apple.
  • Arrange the apples around the pork in the baking dish. Bake for 15 minutes. Drizzle the apples with maple syrup. Bake for an additional 15 minutes or until the pork is tender and the apples caramelize. Cover and let rest for 15 minutes before serving.
  • Slice the pork and plate it with roasted apples. Drizzle the pan juices and serve with beans.

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