By now you have probably guessed I love pork and I’m always on the hunt for new flavours to make Sunday lunch extra special. In this recipe, I have added a crunchy apple macadamia stuffing and a cider maple sauce. Serve this dish with all the trimmings of cauliflower cheese, roast potatoes and Yorkshire puddings oh yes of course brussels sprouts with a big knob of butter and white pepper. Enjoy ;0)
Photography Andy Arnfield – The Gourmet Grocer
2 tablespoons olive oil
1 brown onion, finely chopped
4 slices pancetta, finely chopped
2 garlic cloves, crushed
1/2 cup (80g) macadamias, coarsely chopped
1/4 cup (45g) toasted pine nuts
1 cup (70g) dried breadcrumbs
2 tablespoons finely shredded sage
1 tablespoons thyme leaves picked
1 egg, lightly whisked
1 (about 1.5kg) boned rolled loin or leg pork
1 teaspoon fennel seeds
1 teaspoon sea salt flakes
350mls apple cider
1 tbs plain flour
1/2 cup tablespoons Noble Handcrafted maple syrup
500mls chicken stock
Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly. Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage, thyme and egg and stir to combine. Season with salt and pepper.
Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender. Now Crank your oven back up to high to finish off the crackling making sure you don’t burn. Remove from heat and cover with foil. Set aside for 15 minutes to rest.
Place the tin the pork was cooked in on the hob and add 1 tablespoon of flour to make a basic roux. Add cider to deglaze add maple syrup and 500mls chicken stock whisk together until sauce thickens and season to taste.