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Roast macadamia pork with apple gravy
Roast macadamia pork with apple gravy
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Create a succulent pork roast topped with crunchy macadamias for the perfect texture contrast.
Ingredients:
  • 145g (1 cup) whole macadamia nuts
  • 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
  • 6 slices mild pancetta, finely chopped
  • 82.50 ml loosely packed fresh continental parsley leaves
  • 20.00 ml horseradish cream
  • 2.5kg rolled loin of pork, boned, string removed
  • 14.40 gm sea salt flakes
  • 1kg butternut pumpkin, halved, deseeded, unpeeled, cut into 3cm pieces
  • 1 bunch spring onions, trimmed
  • 36.40 gm olive oil
  • 100g steamed green beans
  • 40g butter
  • 50g (1/3 cup) plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 250ml (1 cup) apple juice
Instructions:
  • Preheat your oven to 220C. Combine nuts in a food processor until finely chopped, then add breadcrumbs, pancetta, parsley, and horseradish until mixed. Score the pork rind in a crosshatch pattern, then make a vertical slit at the thick end without cutting through.
  • Flatten the thick end of the loin, place the nut mixture down the center, then roll it up to seal the filling. Secure by tying with unwaxed white kitchen string at 2cm intervals.
  • Position the pork with the rind facing up in a roasting pan, then massage the cuts with salt.
  • Roast the pork in a preheated oven for 25 minutes, or until the rind crackles. Remove from the oven and lower the temperature to 190°C. In a bowl, combine pumpkin, onions, and oil until well coated. Arrange the pumpkin and onions around the pork and continue roasting for 1 hour. After removing from the oven, transfer the pork to a serving platter, cover with foil, and let it rest for 10 minutes. Toss beans with the pumpkin and onions, then transfer to a bowl until ready to serve.
  • Strain the delicious juices from the roasting pan into a jug. Melt butter in the same pan over medium heat until it starts foaming. Add flour and cook, stirring, for 2 minutes until it becomes bubbly. Slowly pour in the stock and keep stirring until it thickens up. Mix in the apple and pan juices, then let it gently boil for 5 minutes. Strain the flavorful gravy into a heatproof jug.
  • Plate the vegetables around the pork and drizzle with the apple gravy for a beautiful presentation.

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