Roast Pork with Apricot and Macadamia Seasoning
Loin of pork filled with an apricot and macadamia stuffing
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.
