Preparation time is 30minutes
Cook time is 3hours 20minutes
Total time is 3hours 50minutes
Serve is for 8 people
Estimated cost per serve is 5.81 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 75grams unsalted butter
- 1 brown onion, chopped
- 1 clove garlic, crushed
- 1 punnet sage, leaves picked
- 2 cups stale breadcrumbs
- 2tablespoons pine nuts, toasted
- 1/4 bunch continental parsley, leaves picked, chopped
- 2kilograms boneless pork loin roast
- 1tablespoons extra virgin olive oil
- 1tablespoons sea salt flakes
- 6 yellow nectarines
- 2tablespoons brown sugar
Description
With caramelised nectarines as the perfect accompaniment, this juicy roast pork with crunchy crackling will quickly become a family favourite.
Method
Step 1 of 6
Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook for 4 minutes, stirring occasionally or until softened. Remove from heat.
Step 2 of 6
Finely chop half of the sage leaves. Stir in breadcrumbs, pine nuts, chopped sage and parsley. Season. Set aside to cool. Preheat oven to 220°C/200°C fan-forced. Place a wire rack in a large roasting pan.
Step 3 of 6
Place pork on a chopping board. Remove string and unroll, rind-side up. Using a sharp knife, score rind crossways. Place pork rind-side down on board. Press stuffing along the centre. Re-roll firmly and tie with kitchen string at 5cm intervals.
Step 4 of 6
Place pork seam-side down on rack in pan. Dry skin with paper towel. Rub with oil and salt. Roast for 20 minutes.
Step 5 of 6
Reduce heat to 200°C/180°C fan-forced and bake for a further 1 hour 15 minutes, adding remaining sage leaves on pork for the last 5 minutes of cooking time, or until pork is cooked and crackling is crisp and golden. Remove from oven, cover loosely with foil and rest for 15 minutes.
Step 6 of 6
Meanwhile, halve nectarines and remove stones. Dip cut sides into sugar and season with pepper. Place in a shallow ovenproof dish, cut-side up, and bake for 15 minutes or until caramelised. Serve pork scattered with sage leaves and nectarines.
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