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Roast pork with fig and hazelnut stuffing recipe
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Elevate roast pork with in-season figs and crunchy hazelnuts for a delectable dish.
Ingredients:
  • 100g dried figs, finely chopped
  • 60ml orange juice
  • 40g butter, chopped
  • 1 small red onion, finely chopped
  • 40g hazelnuts
  • 70g breadcrumbs
  • 2 tsp chopped thyme
  • 1.4kg Pork Loin Roast Boneless
  • 4.60 gm olive oil
  • 4.80 gm salt
  • 40.00 ml gravy powder
  • 80ml port
  • 250ml chicken stock
  • Roasted vegetables, to serve
Instructions:
  • Preheat the oven to 240°C while you combine figs and orange juice in a bowl. Let it soak for 10 minutes.
  • In a medium frying pan over medium-high heat, melt butter until sizzling. Sauté onion until soft, about 3-4 minutes. Toast hazelnuts for 2-3 minutes until fragrant. Stir in breadcrumbs, thyme, and fig mixture. Season to taste.
  • Lay the pork with the rind-side down on a clean work surface. Remove the string and unfold the pork. With a large sharp knife, carefully cut along the thickest part of the pork to create a pocket for the stuffing, making sure not to cut all the way through. Spread the fig mixture down the center of the pork. Roll the pork up to seal in the filling and use kitchen string to tie the pork at 5cm intervals to keep it secure.
  • In a large roasting pan, arrange the pork with the rind facing up. Use a paper towel to dry the rind, then brush with oil and rub with salt. Roast the pork for 30 minutes. Lower the oven temperature to 200°C and continue roasting for 1¼ hours until cooked through. Transfer the pork to a plate, cover loosely with foil, and let it rest for 10 minutes before serving.
  • Transfer the pan juices to a jug and remove the fat from the surface, keeping 1 tablespoon of fat. Pour the reserved fat back into the pan and heat over medium-high heat. Sprinkle in the gravy powder and stir for 1 minute. Add the port, simmer for 1 minute, then slowly mix in the stock and pan juices. Allow it to come to a boil, stirring occasionally, for 3-4 minutes until slightly thickened. Season with pepper to taste.
  • Plate the pork alongside the flavorful roasted vegetables and drizzle with the rich gravy.

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