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Roast pork with pistachio and apricot stuffing
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
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Ingredients:
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 bacon rashers, finely chopped
  • 40g pistachio
  • 70g dried apricot
  • 70g breadcrumbs
  • 1 (about 1.5kg) rolled pork loin, boned
  • 4.80 gm sea salt flakes
  • 4 just-ripe pears, quartered
  • 40.00 ml plain flour
  • 125ml apple cider
  • 250ml chicken stock
  • Fresh bay leaves, to serve
Instructions:
  • 1. Preheat your oven to 230°C. 2. Heat half of the oil in a frying pan over medium heat. 3. Sauté onion, garlic, and bacon for 5 minutes until onion softens. 4. Add pistachios and toast for 2 more minutes. 5. Remove from heat and let cool slightly.
  • In a medium bowl, combine apricots, breadcrumbs, salt, and pepper. Stir well to combine.
  • Place pork loin on a clean surface with the rind-side up and pat dry with a paper towel. Make a 5cm-deep cut under the eye of the meat to create a pocket for stuffing using a small, sharp knife. Spread stuffing across the center of the pork and roll it up to enclose the filling. Secure with kitchen string tied at 2cm intervals. Drizzle the roast with remaining oil, sprinkle with salt, and rub it into the rind. Roast at 220°C for 30 minutes, then reduce heat to 180°C and roast for another 45 minutes until pork is tender. Rest the pork covered with foil on a platter for 15 minutes before serving.
  • Heat a pan over medium heat. Cook the pears, turning occasionally, for 5 minutes until lightly caramelized. Transfer to a platter with the pork. Add flour to the pan and cook, stirring with a flat-sided spoon to scrape up any cooked-on pan juices, for 2 minutes until bubbling. Pour in cider and bring to a boil, then add stock and bring to a boil. Cook and stir for 5 minutes until the gravy boils and thickens. Remove from heat and strain through a sieve into a jug.
  • For added aroma, scatter bay leaves around the pork. Serve with a side of savory gravy.

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