Crispy Roast Pork & Apple Stuffing

10 Ingredients

1 cup seasoned stuffing mix
30grams butter
1 onion, diced
1 pinch pepper (for seasoning)
4tablespoons olive oil (for rubbing )
1/4 cup sultanas
1 cup dried apple, chopped
2kilograms rolled pork loin roast
1 pinch sea salt ground, to rub and season (to taste)
500milliliter bottle apple cider

Method

Step 1 of 3

Heat butter in a small frying pan over medium heat. Add onion and cook for a few minutes until soft. Place stuffing mix into a medium bowl, pour over 1/2 cup of the cider (reserve remainder for gravy) and stir with a fork until combined. Add onion, apple and sultanas. Season with pepper. Set aside.

Step 2 of 3

Wipe pork dry with paper towel. Untie or cut elastic and reserve. Unroll pork and lay flat, meat side up. Fill centre with stuffing mixture and re-roll firmly. Re-tie with elastic. Rub oil and salt over skin. Place pork on a rack in a roasting pan and leave uncovered in the fridge overnight to dry out the skin.

Step 3 of 3

Preheat oven to 240°C. Pour water into the bottom of the pan so it’s 1cm deep. Roast pork for 30 minutes. Reduce heat to 180°C and continue to cook further (about 25 minutes per 500g of meat) until skin is golden and crisp. Transfer to a warm carving tray, cover loosely with foil and rest for 15 minutes before slicing. Serve with gravy.