Roast Pork with Apricot and Macadamia Seasoning

Pork and fruit go well together, the sweetness of the fruit cuts through the richness of the pork and lifts it to another level.  I like to make this at Christmas time and I usually take my homemade seasoning in to the butchers and they roll it in the pork, or I am lucky enough to have a brother who is a butcher and he will roll the pork for me and if I am lucky even cook it on his spit.

The seasoning part of the recipe makes quite a bit so some times if I have some leftover I will freeze it in a snap lock bag for another day.

This roast pork loin recipe comes complete with perfectly crispy crackling, succulent pork and the apricot and macadamia seasoning adds a bit of an Australian flavour.

Although this makes a lovely addition to a Christmas meal it can be served at any time throughout the year, just serve it with beautiful vegetables and gravy.

Roast Pork with Apricot and Macadamia Seasoning

Loin of pork filled with an apricot and macadamia stuffing

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Servings 8

Ingredients

  

• 150 gm Dried Apricots, diced
• 1 1/2 Cups Fresh Breadcrumbs
• 1/2 Cup Macadamias, Toasted and Chopped
• 4 Spring Onions, Chopped Or 1/2 Onion, Chopped and Cooked
• 1/4 Cup Parsley, Chopped
• 1 Orange, finely grated rind and juice
• Pinch Salt
• Pinch Pepper
• Pinch Stock powder I use Vegetta
• 1 Egg
• 2 kg Boneless Pork Loin
• 1 Tbsp Olive Oil
• 1 Tbsp Salt

Instructions

 

• Soak the apricots in enough boiling water to cover for 10 minutes, drain.
• In a large bowl combine breadcrumbs, apricots, macadamias, onion, parsley, salt, pepper, stock powder, orange rind then mix to combine with the egg and enough orange juice so that when squeezed it will stay together.
  
• I always take my seasoning my local butcher and he will do the next steps for me but It can be easily done at home. If the pork skin isn't already scored (Cut at 1cm intervals) do this with a very sharp knife or even a Stanely knife.
• Place the pork skin side down on a board, spoon Apricot and Macadamia Seasoning down the centre of the pork, then roll pork up firmly to enclose the seasoning, tying with kitchen string at 2 cm intervals.
  
• Dry the skin with paper towel and store uncovered overnight or at least a few hour in the fridge, the drier the skin the better the crackle.
• Preheat the oven to 220C.
• Place pork in a roasting tray on a rack if you have one, rub the skin with oil and sprinkle liberally with salt.
  
• Roast for 45 minutes. Reduce the oven temperature to 190C and cook a further 1 hour and 30 minutes or until the pork is cooked through.
  
• Remove from the oven, cover with foil and allow the pork to rest for 15-20 minutes, Slice and enjoy.
  

Keyword Apricot & Macadamia Stuffing, Roast Pork, Roast Pork with Apricot & Macadamia Stuffing