Preparation time is 1hours
Cook time is 2hours 25minutes
Total time is 3hours 25minutes
Serve is for 8 people
Estimated cost per serve is 4.27 dollar
Difficulty level: 3 out of 4
11 Ingredients
- 1.50kilograms rolled loin pork
- 30grams butter
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 100grams pancetta, finely chopped
- 1/4 cup pistachios, coarsley chopped
- 1/4 cup currants
- 1 cup dried breadcrumbs
- 1 pinch sea salt ground (to taste)
- 1 pinch pepper (for seasoning)
- 2tablespoons olive oil (for rubbing rind)
Nutrition per serving
2160kJ / 515Cal
2160 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
47.0grams
Fat
28.8grams
Carbs
15.9grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Remove pork from packaging. Pat dry with a paper towel. Place pork on a rack, uncovered, in a baking dish and refrigerate overnight to dry the rind.
Step 2 of 4
Heat butter in a frying pan over a medium heat. Add onion, garlic and pancetta. Cook, stirring, for 5 minutes or until onion softens. Add pistachios and cook for 2 minutes or until lightly toasted. Remove from heat and cool slightly. Transfer to a medium bowl. Add currants and breadcrumbs. Stir to combine. Season with salt and pepper.
Step 3 of 4
Preheat oven to 240°C. Pour boiling water over pork rind. Drain and pat dry with a paper towel. Untie and unroll pork. Lay flat, meat side up. Spread stuffing mixture over pork and re-roll firmly. Tie with kitchen string to keep shape. Rub rind with oil and salt.
Step 4 of 4
Return pork to rack in baking dish and add enough water to pan so it is 1cm deep. Roast pork for 20 minutes. Reduce heat to 180°C and continue to cook for a further 1 hour 15 minutes until cooked through and the skin is golden and crisp. Transfer to a warm carving tray, cover loosely with foil and rest for 15 minutes before slicing. Serve pork with baked parsnips.
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