Recipes Roast pork stuffed with prunes, pinenuts and parsley

Recipes Roast pork stuffed with prunes, pinenuts and parsley

Recipes Roast pork stuffed with prunes, pinenuts and parsley

Recipes Roast pork stuffed with prunes, pinenuts and parsley Sunday roast just got even better with this delicious stuffed roast pork with crispy crackling. Roast pork stuffed with prunes, pinenuts and parsley

Ingredients

  • 20g butter, chopped
  • 1/2 tablespoon olive oil
  • 1/2 brown onion, finely chopped
  • a few short-cut sausage rashers, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (40g) seeded prunes, coarsely chopped
  • 1/3 cup (25g) new breadcrumbs
  • 1 tablespoon pine nuts, toasted, chopped
  • 2 tbsp flat-leaf parsley leaves, finely chopped
  • 1. 8kg Coles Australian Pork leg roast boneless, scored in 1cm intervals
  • 1 tablespoon sea salt flakes
  • eight baby carrots
  • 2 fennel bulbs, trimmed, quartered lengthways
  • 2 parsnips, peeled, quartered lengthways
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • Steamed vegetables, to serve

Method

  • Step 1 Preheat oven to 230C.
  • Step 2 Melt the butter and 2 teaspoons fat in a frying pan over medium heat. Add the onion, bacon and half the garlic. Cook for 5 mins. Add the prunes and cook for 2-3 mins. Remove from heat and stir in the breadcrumbs, pine nuts and parsley. Season. Set aside to cool completely.
  • Step 3

    Untie pork and open to lie flat. Cut a horizontal slit in the thick end of the pork (don’t cut almost all the way through). Place the stuffing along the centre of the pork and roll up to enclose. Use kitchen string to tie the pork crossways in 2cm intervals to secure. Place the pork, rind-side up, in a large roasting pan. Sprinkle with salt and massage it over the rind and into the cuts. Roast the pork with regard to 40 mins or until the rind crackles.

  • Step 4

    Reduce oven to 180C. Place the carrots, fennel and parsnips around pork. Combine the remaining oil, honey, lemon juice and garlic. Season and pour over the vegetables. Roast pork and vegetables for 45-50 mins or until pork and vegetables are cooked. Transfer the pork to a plate and set aside for 15 mins to rest. Slice and serve with roasted vegetables, steamed greens and pan juices.