Merry roast pork
3/4 cup walnuts 2 cloves garlic, crushed 1/3 cup BBQ tomato sauce 1 spring onion, finely chopped 1.25kg boned rolled loin of pork Salt and pepper olive oil 1. Heat oven to 190°C. To make the stuffing,
|⅓ cup||BBQ tomato sauce|
|1¼ kg||Pork loins|
|1 handful||Salt & freshly ground pepper|
|1 to drizzle||Olive oil|
- Heat oven to 190 degC. To make the stuffing, place the walnuts and crushed garlic in a mini food processor, pulse to chop, then combine with the tomato sauce and finely chopped spring onion.
- Place pork loin skin-side down on a chopping board and season all over with salt and pepper. Spread the stuffing down the centre of the pork loin. Roll up and secure with string.
- Transfer the pork to an oven pan. Drizzle with a little olive oil, then rub salt into the skin to help the crackling form.
- Roast for one hour and 15 minutes or until when pierced the meat juices run clear. Cover and rest the pork for 10 minutes before carving.
As a guide when roasting pork, allow 30 minutes per 500g. Cooked in this way the pork is full of flavour. Pork is one of the most inexpensive meats and will feed a crowd when served with lots of vegetable sides or salads.
This dish is best matched with
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