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Step-by-step roast pork
Step-by-step roast pork
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Prep Time:
45 minutes
Cook Time:
105 minutes
Total Time:
150 minutes
Elevate roast pork with maple-glazed peaches and a rocket, pine nut, and feta stuffing for a gourmet Sunday family feast. Tender meat with crisp crackling is a succulent classic.
Ingredients:
  • 1.75kg boneless pork loin, trimmed
  • 2 tsp fennel seeds, toasted
  • 1/2 tsp ground allspice
  • 8 peaches
  • 54.00 gm maple syrup
  • 125ml white wine
  • 500ml chicken stock
  • 250g rocket (about 2 bunches)
  • 27.30 gm olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 20.00 ml chopped thyme
  • Finely grated rind of 1 lemon
  • 75g pine nuts
  • 100g fresh white breadcrumbs
  • 100g feta, diced
Instructions:
  • Preheat oven to 220°C. Place pork skin-side up on a cutting board. Score the skin 1cm intervals with a sharp knife, cutting deeply almost to the fat layer. Flip the pork over and cut a 5cm-deep slit under the eye of meat for stuffing.
  • Prepare the stuffing by finely chopping thick rocket stalks, then coarsely chopping the leaves and setting them aside. In a frying pan over low-medium heat, sauté the rocket stalks, onion, garlic, thyme, and lemon rind in oil until softened, about 5 minutes. Add pine nuts and continue cooking for another 5 minutes. Toss in the reserved rocket leaves and cook briefly until just wilted. Transfer the mixture to a bowl, then mix in breadcrumbs and season with salt and pepper. Let it cool before folding in the egg and feta.
  • Season the pork to your preference. Stuff the prepared cavity with stuffing, then roll up the pork to enclose the stuffing and tie it with cooking string at 2cm intervals to secure it. Place the pork in a large, heavy-based roasting pan. In a small bowl, mix fennel seeds, allspice, and oil. Season the mixture to taste, then rub it over the pork. Roast for 30 minutes, then lower the temperature to 190°C and continue roasting for another 30 minutes.
  • Halve peaches and remove pits. Arrange them around the pork in the pan, then generously drizzle with maple syrup. Roast in the oven for an additional 15 minutes or until pork is fully cooked. Take the pork out of the pan and loosely wrap it in foil to rest for 15 minutes. If the peaches are not tender, return them to the oven for 5-10 more minutes. Once done, keep the peaches warm by covering them.
  • Place your roasting pan on the stovetop over medium heat. Add wine and stir to deglaze the pan, then boil until reduced by half. Pour in stock and boil until reduced by half. Strain the gravy through a fine sieve into a jug. Serve sliced pork with peaches and the delicious gravy.

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