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Roast pork with apricot and grape stuffing
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Prep Time:
40 minutes
Cook Time:
105 minutes
Total Time:
145 minutes
Indulge in juicy pork roast with sweet fruit stuffing and perfect crackling - check notes for tips!
Ingredients:
  • 50g butter
  • 1 small brown onion, finely chopped
  • 62.50 ml pecans, chopped
  • 20.00 ml fresh rosemary leaves, chopped
  • 250.00 ml fresh breadcrumbs
  • 62.50 ml dried apricots, chopped
  • 100g green seedless grapes, chopped
  • 2kg rolled pork loin, scored
  • 9.60 gm sea salt
  • Gravy, to serve
  • Peas, steamed, to serve
  • Sugar snap peas, steamed, to serve
Instructions:
  • Preheat your oven to a sizzling 220°C (200°C for fan-forced ovens).
  • In a large frying pan over medium-high heat, melt butter. Stir in onion and pecans and cook for 3 minutes until onion is softened. Add garlic and rosemary, cook for 1 minute until fragrant. Transfer mixture to a large heatproof bowl and add breadcrumbs, apricots, and grapes. Season with salt and pepper, then mix well.
  • Remove skin from pork. Unroll and dry with paper towel. Place on a board, skin-side down. Make a horizontal cut through the thickest part of the meat without cutting all the way. Flatten to create a large piece. Spread stuffing on pork. Roll up and tie with kitchen string every 3cm. Put on a greased wire rack in a roasting pan. Season with salt and massage into the skin.
  • Roast in the oven for 30 minutes until the skin begins to crisp. Lower the oven temperature to 180C/160C fan-forced and continue cooking for 1 hour and 10 minutes or until the pork juices run clear when pierced with a skewer. Rest the pork loosely covered with foil for 15 minutes before slicing. Serve with gravy, steamed peas, and sugar snap peas.

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