Preparation time is 45minutes
Cook time is 1hours 40minutes
Total time is 2hours 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
8
- 2 Royal Gala apples, cored, coarsely grated
- 200grams Woolworths seasoned stuffing mix
- 1 bunch sage leaves, leaves picked, roughly chopped
- 1/4 cup extra virgin olive oil
- 2kilograms Woolworths boneless roast pork shoulder
- 1teaspoons sea salt flakes
- 950grams Woolworths garlic potato mash
- 400grams green beans, trimmed, steamed (to serve)
Nutrition per serving
3040kJ / 726Cal
3040 Kilojoules or 726 Calories
35% of daily energy intake*
Protein
49.2grams
Fat
46.2grams
Carbs
27.0grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After an easy dinner recipe? This juicy pork roast with apple stuffing is perfect for a cosy night in. Serve with mashed potato and crunchy green beans.
Method
Step 1 of 4
Squeeze excess moisture from grated apple. Place apple, stuffing mix, sage and half the oil in a heatproof bowl. Add ⅔ cup boiling water and mix to combine.
Step 2 of 4
Preheat oven to 240°C/220°C fan-forced. Remove pork from packaging and discard netting. Unroll pork and place, skin-side down, on board. Slice through thickest part of pork horizontally, without cutting through to other side. Open out pork to form one large piece. With one short end facing you, press stuffing mixture across centre of pork. Roll to enclose stuffing, then secure with unwaxed kitchen string.
Step 3 of 4
Place pork in a large greased roasting pan. Pat skin dry with paper towels. Drizzle pork with remaining oil and rub with salt. Bake for 45 minutes or until skin is golden and crisp. Reduce temperature to 180°C/160°C fan-forced. Bake for a further 55 minutes or until cooked through. Transfer to a plate, cover loosely with foil and rest for 20 minutes. Slice.
Step 4 of 4
Meanwhile, heat mash according to packet instructions. Divide mash among plates. Top with pork and beans. Drizzle with pan juices. Season with pepper. Serve.
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