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Rolled loin of pork with mushroom stuffing
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Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
180 minutes
Modern twist on classic pork loin with mushroom stuffing and parsnip chutney.
Ingredients:
  • 56.88 gm olive oil
  • 1 large onion, finely chopped
  • 100g pancetta, finely chopped
  • 2 garlic cloves, finely chopped
  • 6 sage leaves, chopped
  • 400g mixed mushrooms (brown and cup), finely chopped
  • 2kg rolled pork loin
  • 9.60 gm salt
  • 350g parsnips, peeled and chopped
  • 187.50 ml cider vinegar
  • Zest and juice of 1 orange
  • 150g brown sugar
  • 2.50 gm ground ginger
  • 1.25 gm curry powder
Instructions:
  • In a saucepan, combine parsnip, onion, vinegar, orange juice, and zest. Bring to a boil, then simmer covered on low for 30 minutes until parsnip is tender. Remove from heat, stir in sugar until dissolved. Mix in ginger and curry powder, then cook on low for 45-50 minutes until thick. Cool, transfer to a bowl, and refrigerate until serving.
  • In a large frying pan over medium heat, warm 1 tablespoon of olive oil. Sauté the onion until soft, about 5 minutes. Next, add the pancetta and cook until browned, around 3 minutes. Stir in the garlic and sage until fragrant, about 1 minute. Increase the heat to high, add the mushrooms, and cook for 15 minutes, stirring occasionally, until mushrooms are soft and dry. Once done, allow the mixture to cool completely.
  • Preheat oven to 240C or 220C fan. Unwrap and flatten the pork on a clean board, skin side up. Score the skin with a sharp knife. Spread mushroom stuffing on the meat side. Roll up the pork and tie with kitchen string to secure.
  • Place the pork on a rack in a baking tin. Drizzle the remaining oil over the skin and massage the salt into the scores. Bake for 45 minutes. Then reduce the heat to 200C or 180C fan and continue baking for 1 hour and 20 minutes. Loosely cover with foil and let it rest for 15 minutes before serving.
  • Garnish with parsnip chutney and present elegantly.

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