Does Christmas get any better than succulent roast pork, stuffed with prunes, hazelnuts, and thyme? Make this recipe the focus of your festive feast and ready yourself for plenty of ‘oohs and ahhs’.

Equipment

Ingredients

  • 2kg rolled pork loin roast
  • 20g butter
  • 1 leek, pale section only, thinly sliced
  • 2 pancetta slices, finely chopped
  • 1 cup (70g) sourdough breadcrumbs
  • ¼ cup (35g) toasted hazelnuts, chopped
  • ¼ cup (40g) prunes, chopped
  • 1 tbs finely chopped thyme
  • 1 egg, lightly whisked
  • 1 tbs olive oil
  • ¼ cup (35g) plain flour
  • 250ml apple cider
  • 250ml chicken stock

Instructions

  1. Use kitchen paper to pat the rind of the pork dry. Place the rind in the fridge, uncovered, overnight to dry.
  2. Preheat oven to 230°C. Place a wire rack in a large roasting pan. Melt the butter in a medium frying pan over medium heat.
  3. Add the leek and pancetta and cook, stirring, for 5 mins or until leek softens. Transfer to a large heatproof bowl.
  4. Add the breadcrumbs, hazelnut, prune, thyme and egg and stir to combine. Season well with salt and pepper.
  5. Put the pork on a clean work surface, rind-side down. Remove the string and open the pork. Use a large sharp knife to cut a vertical slit through the thickest part without cutting all the way through.
  6. Open out the pork to form one large piece. Press the leek mixture along the centre of the pork. Roll up to enclose as much of the stuffing as possible. Secure with kitchen string at 5cm intervals.
  7. Lay the pork rind-side up in the roasting pan. Pat dry with paper towel. Brush with the oil and rub rind with salt. Roast pork for 30 mins. Reduce oven to 180°C. Roast for 1½ hours or until rind is crisp and pork is just cooked through. Transfer to a plate and loosely cover with foil. Set aside for 15 mins to rest.
  8. Meanwhile, drain the fat from the roasting pan, reserving 1 tbs. Place the pan over medium heat. Add the flour and reserved fat and stir with a wooden spoon until the mixture appears grainy.
  9. Add the cider and stock and whisk until well combined. Increase heat to high and bring to the boil. Cook, stirring, for 5 mins or until the gravy thickens.
  10. Place the pork on a serving platter. Carve into thick slices and serve with the gravy.
Summary
recipe image
Recipe Name
Roast Pork Stuffed with Prunes, Hazelnuts & Thyme
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