Preparation time is 20minutes
Cook time is 1hours 45minutes
Total time is 2hours 5minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1/2 cup dried apricots, chopped
- 20grams butter
- 1 red onion, chopped
- 1.60kilograms roast pork leg boneless
- 4 cup fresh white breadcrumbs
- 1tablespoons olive oil
- 2 eggs, whisked
- 1/4 cup sage leaves, finely chopped
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped
- 130grams berry truss tomatoes
Nutrition per serving
2260kJ
Protein
48.9grams
Sugars
11.8grams
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 paper towel. Untie and unroll pork. Place, skin side up and uncovered on a rack in a baking dish. Refrigerate overnight to dry the rind.
Step 2 of 4
Heat butter and oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Transfer to a bowl with breadcrumbs, dried fruit, pistachios, sage and egg. Stir to combine. Season with salt and pepper.
Step 3 of 4
Preheat oven to 240°C. Place pork, meat side up onto a board. Place stuffing mixture in the centre of the pork. Re-roll and tie firmly with kitchen twine. Rub rind with oil and sprinkle generously with salt.
Step 4 of 4
Line baking dish with baking paper and place rack into dish. Sit pork onto rack. Roast pork for 20 minutes. Reduce heat to 180°C and continue to cook for 1 hour 15 minutes or until cooked through and rind is golden and crisp. Transfer to a warm carving tray, cover loosely with foil and rest for 15 minutes before slicing. Add truss tomatoes to pan and cook for 15 minutes, while pork rests, until softened. Serve.
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