Crispy Rolled Pork with Easy Herb Stuffing

Ingredients

Scaled for your household (8 portions) · original serves 8

• Spreadable butter150 g
• Brown onion1
• Garlic cloves4 clove
• Rosemary¼ cup
• Thyme leaves2 tbsp
• Crustless sourdough bread200 g
• Flat-leaf parsley¼ cup
• Chicken stock625 ml
• Saltto taste
• Black pepperto taste
• Rolled pork loin2 kg
• Olive oil1 tbsp
• Sea salt flakes1 tbsp
• Red-skinned apples8
• Plain flour35 g
• Dry white wine (optional)125 ml
• Waterto taste

Method

1. 1

   Cook onion and garlic in 70 g spreadable butter for 5 minutes. Add 2 tablespoons rosemary, half the thyme and bread for 2 minutes. Remove from heat; add parsley, ½ cup stock and seasoning.

2. 2

   Heat the oven to 250°C, or 230°C fan. Put pork skin-up on a rack over a deep dish, pour boiling water over the skin and drain. Pat dry. Open the loin horizontally without cutting through, add stuffing, roll and tie at 2 cm intervals.

3. 3

   Dry skin again, brush with oil and rub with sea salt. Roast on a rack for 30 minutes. Reduce to 180°C, or 160°C fan, for 45 minutes. Brush apples with 50 g melted spreadable butter, arrange around pork and roast for 25 minutes more, until cooked. Rest loosely covered for 10 minutes.

4. 4

   Discard excess tray oil. Cook remaining butter and herbs with flour for 1 minute. Gradually add optional wine, remaining 2 cups stock and resting juices; boil until thick. Strain and serve with pork and apples.