Name: Roast pork with grape and pistachio stuffing
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 1
Ingredients: 50g butter; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 0.63 gm ground cinnamon; 375.00 ml fresh breadcrumbs; 82.50 ml pistachio kernels, chopped; 62.50 ml fresh flat-leaf parsley leaves, chopped; 600g bunch red seedless grapes; 2kg rolled pork loin; 20g butter, extra; 1 eschalot, sliced; 2 tsp plain flour; 82.50 ml madeira; 127.50 gm chicken style liquid stock; 3 sprigs fresh thyme

Roast pork with grape and pistachio stuffing

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Prep Time:
35 minutes

Cook Time:
120 minutes

Total Time:
155 minutes

Roast pork with crispy crackling, stuffed with grapes, pistachios, and cinnamon - a decadent family favorite.

Ingredients:

50g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
0.63 gm ground cinnamon
375.00 ml fresh breadcrumbs
82.50 ml pistachio kernels, chopped
62.50 ml fresh flat-leaf parsley leaves, chopped
600g bunch red seedless grapes
2kg rolled pork loin
20g butter, extra
1 eschalot, sliced
2 tsp plain flour
82.50 ml madeira
127.50 gm chicken style liquid stock
3 sprigs fresh thyme

Instructions:

In a frying pan over medium heat, melt butter and sauté onion for 10 minutes until softened. Add garlic and cinnamon and cook for 1 minute until fragrant. Transfer to a heatproof bowl and cool for 5 minutes. Mix in breadcrumbs, pistachios, parsley, and chopped grapes. Season with salt and pepper. Enjoy the flavorful breadcrumb mixture with the remaining grapes in small bunches.
Preheat oven to 250C/230C fan-forced. Remove string from pork and unroll it. Pat dry with a paper towel. Score the rind at 2.5cm intervals. Slice through the thickest part of the meat crossways without cutting all the way through, then open it up to form one large piece. Press the stuffing over the pork, roll it up to enclose the filling, and tie it securely with kitchen string at 3cm intervals. Place the pork on a lightly greased wire rack in a large flameproof roasting pan and sprinkle with salt.
Roast the pork at high heat for 20 minutes then lower the temperature. Continue roasting for an additional 1 hour and 30 minutes until the pork is cooked through. Let it rest for 10 minutes covered with foil before serving. Drain any excess fat from the pan before serving.
In a pan over medium-high heat, melt more butter. Add eschalot and cook, stirring occasionally, for 5 minutes until softened. Add flour and cook for 1 minute. Pour in madeira and bring it to a simmer. Let it simmer for 2 minutes. Then, stir in stock and thyme sprigs. Bring the mixture to a boil and reduce the heat to low. Add the leftover grapes and simmer for 5 minutes until the sauce slightly thickens and the grapes begin to collapse. Season with pepper.
Remove and discard the pork string, then slice the pork before serving it with grape sauce.

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