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Roast pork with date and herb stuffing recipe
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Irresistible crackling roast pork with date and herb stuffing. Enjoy leftovers for lunch!
Ingredients:
  • 1.5kg Pork Loin Roast Boneless
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 x 550g White Sourdough Vienna*, crusts removed, torn into small pieces
  • 100g fresh dates, pitted, chopped
  • 62.50 ml chopped flat-leaf parsley
  • 20.00 ml chopped rosemary
  • 20.00 ml chopped sage
  • 1 tsp dried chilli flakes (optional)
  • 1 tsp fennel seeds
  • 1 Free Range Egg, lightly whisked
  • 4.80 gm sea salt flakes
  • Steamed green beans, to serve
  • Gravy, to serve
Instructions:
  • Place the pork on a baking tray and pat the rind dry with paper towel. Score the rind at even intervals with a small sharp knife and refrigerate uncovered overnight to dry.
  • 1. Preheat the oven to 230°C. 2. In a frying pan over medium-high heat, melt the butter. 3. Add the onion and garlic, cook while stirring for 3-4 minutes until the onion softens. 4. Transfer the cooked onion mixture to a medium bowl. 5. Combine the onion mixture with bread, dates, parsley, rosemary, sage, optional chili, fennel seeds, egg, and seasonings. Stir well.
  • Lay the pork, skin-side down, on a clean surface. Remove the string and unfold the pork. Make a lengthwise slit in the thickest part without cutting through completely. Open the pork out into a single large piece. Spread the date mixture evenly along the center of the pork. Roll it up to trap most of the stuffing, using kitchen string to secure it at 5cm intervals. Place the pork, skin-side up, in a roasting pan. Coat with oil and season the skin with sea salt flakes. Let it rest for 5 minutes to extract any extra moisture.
  • Roast the pork at a high temperature until the rind crackles, then continue roasting at a lower temperature until it's cooked through. Let it rest covered loosely with foil for 10 minutes before serving.
  • Place the pork on a beautiful serving platter. Cut the pork into thick slices and serve alongside the green beans and gravy.

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