Crispy Rolled Pork With Easy Herb Stuffing

Indulge in the ultimate culinary delight with this Crispy Rolled Pork accompanied by a delectable and easy-to-make herb stuffing. Succulent pork loin, meticulously rolled and crisped to perfection, meets a flavorful stuffing bursting with the aromatic essence of rosemary, thyme, and more. Elevate your dining experience with this exquisite dish that promises a harmonious blend of textures and tastes, leaving you craving more.

Prep 35 mins

Cook 1 hour 45 mins

Serves 8

Difficulty Easy

INGREDIENTS:

• 150 g Western Star Spreadable Original Soft
• 1 brown onion, finely chopped
• 4 garlic cloves, crushed
• ¼ cup fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 200 g crustless sourdough bread, torn into small pieces
• ¹/³ cup fresh flat-leaf parsley, finely chopped
• 2½ cups (625 mL) chicken stock
• Salt, to taste
• Pepper, to taste
• 2 kg rolled pork loin (scored)
• 1 tablespoon olive oil
• 1 tablespoon sea salt flakes
• 8 red-skinned apples, halved, cored and seeded
• ¼ cup (35 g) plain flour
• ½ cup (125 mL) dry white wine or chicken stock

INSTRUCTIONS:

1. Heat 70 g of the Spreadable in a large frying pan over medium heat. Sauté onion and garlic until the onion softens, about 5 minutes. Add 2 tablespoons of rosemary, half the thyme, and torn bread pieces. Cook, stirring, for 2 minutes until fragrant. Remove from heat and stir in parsley and ½ cup stock. Season with salt and pepper.
2. Preheat the oven to 250°C / 230°C fan-forced. Place the pork, skin side up, on a rack in a heatproof dish. Pour boiling water over the pork to blister the skin. Pat the skin completely dry.
3. Turn the pork over and place it, skin-side down, on a dry board. Slice through the thickest part of the pork horizontally without cutting all the way through. Open it out to form a large piece. Spread the herb and garlic stuffing along the center of the pork. Roll the pork to enclose the stuffing, securing it with kitchen string.
4. Pat the skin dry again, then brush with oil and rub with 1 tablespoon of sea salt. Place the pork on a rack in a baking dish and roast for 30 minutes or until the rind crackles.
5. Reduce the oven temperature to 180°C / 160°C fan-forced. Roast the pork for an additional 45 minutes.
6. Brush apples with 50 g of Spreadable and place them around the pork. Roast for another 25 minutes or until pork juices run clear and apples are tender. Remove pork and apples from the tray. Cover the pork loosely with foil and let it rest for 10 minutes.
7. For the gravy, discard excess oil from the roasting pan. Melt 50 g of Spreadable and add rosemary and thyme. Stir in flour and cook for 1 minute until the mixture bubbles and thickens. Gradually stir in wine, remaining stock, and resting juices. Bring to a boil and cook, stirring, until the gravy thickens. Strain into a serving jug.
8. Serve the sliced pork with the roasted apples and savory gravy.

NOTES:

• Scoring the pork’s skin enhances the crackling. If not already scored, ask your butcher or use a sharp knife.
• Enjoy this masterpiece with accompaniments like gratin potatoes, broccolini, or a tray of mixed seasonal roast vegetables. Your taste buds are in for a delightful treat!