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Roast pineapple and leek pork
Roast pineapple and leek pork
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Prep Time:
45 minutes
Cook Time:
135 minutes
Total Time:
180 minutes
Elevate roast pork with a flavorful pineapple and leek stuffing for an unforgettable meal.
Ingredients:
  • 40g butter
  • 1 leek, pale section only, sliced thinly
  • 125.00 ml fresh pineapple, finely chopped
  • 70g breadcrumbs
  • 20.00 ml thyme leaves
  • 1 Free Range Egg
  • 2kg Pork Forequarter Roast Boneless
  • 9.60 gm sea salt flakes
  • 2 x 400g pkt Fresh Baby Potatoes with Herb Butter
  • 2 bunches asparagus, woody ends trimmed
  • 8 spring onions, cut into 10cm lengths
Instructions:
  • Heat up your barbecue on high with the lid on, or preheat your oven to 230°C.
  • In a small frying pan over medium heat, melt the butter and sauté the leek and garlic until the leek softens, which should take about 5 minutes. Transfer this mixture to a bowl and let it cool for 10 minutes. Next, mix in the pineapple, breadcrumbs, thyme, and egg. Give it a good stir to combine everything well, then season to taste. Set aside.
  • Begin by laying the pork, rind-side up, on a clean surface. Pat it dry using paper towels. Using a sharp knife, create a 5cm-deep cut underneath the center of the meat. Fill the center with the pineapple and leek stuffing. Roll the pork around the filling and tie it securely with kitchen string at 3cm intervals. Place the pork, rind-side up, on a baking tray. Drizzle with oil, sprinkle with salt, and rub the seasonings into the rind and cuts. Roast in a covered barbecue with indirect heat or in the oven until the rind starts to crackle, which should take about 30 minutes.
  • Preheat barbecue to medium (or reduce oven to 180C). Roast for an additional 30 minutes. Surround the pork with potatoes and herb butter from the packet. Roast for 1 hour or until pork is cooked through. Place pork on a serving platter. Cover with foil and let it rest for 15 minutes. Slice thickly before serving.
  • Combine the asparagus and spring onions with the potato mixture. Roast for 10 minutes until the asparagus is tender. Serve the vegetables around the pork on the platter.

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