Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 200grams Woolworths seasoned stuffing mix
- 2 zucchini, coarsely grated
- 1/3 pistachio kernels, toasted
- 1tablespoons wholegrain mustard
- 1/4 cup extra virgin olive oil
- 2kilograms pork shoulder roast boneless
- 2teaspoons sea salt flakes
- 1kilograms butternut pumpkin, peeled, deseeded, coarsely chopped
- 750grams washed white potatoes, coarsely chopped
Nutrition per serving
2950kJ / 706Cal
2950 Kilojoules or 706 Calories
34% of daily energy intake*
Protein
50.1grams
Fat
39.5grams
Carbs
37.9grams
Sugars
5.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
If you thought you'd tried every roast pork recipe, then try this one with these incredible zucchini stuffing balls. They’re so easy to make, too.
Method
Step 1 of 5
Place stuffing mix, zucchini, pistachios, mustard and half of the oil in a heatproof bowl. Add ½ cup boiling water and mix well to combine.
Step 2 of 5
Preheat oven to 240°C/220°C fan-forced. Remove pork from packaging. Unroll pork and place rind-side down on a board. Slice through thickest part of pork horizontally, without cutting all the way through. Open out pork to form 1 large piece. Press two-thirds of the zucchini stuffing along centre of pork. Roll pork to enclose stuffing. Secure with kitchen string at 2cm intervals.
Step 3 of 5
Meanwhile, roll remaining zucchini stuffing into 8 balls. Place on a plate.
Step 4 of 5
Place pork in a large baking dish. Drizzle with remaining oil and rub rind with salt flakes. Bake for 1 hour or until rind is golden and crisp. Reduce oven to 200°C/180°C fan-forced.
Step 5 of 5
Place pumpkin and potato on a baking paper-lined baking tray. Bake along with pork for a further 1 hour, adding stuffing balls to tray in the last 15 minutes of cooking, or until vegetables are tender and pork is golden and cooked through. Cover pork loosely with foil and rest for 15 minutes. Thinly slice. Serve pork with vegetables and stuffing balls.
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