Ingredients
1 tblsp sea salt flakes
2 tblsps olive oil
2kg rolled pork loin, rind scored at 1cm intervals
Roast potatoes, gravy and sea salt flakes, to serve
Stuffing Muffins
50g butter
2 red-skinned apples (360g), quartered, cored, cut into 1cm cubes
1 large red onion, finely chopped
1 stick celery, finely chopped
1 tblsp chopped fresh thyme, plus sprigs to garnish
1 tblsp Tuscan seasoning
1 cup chicken stock
1/3 cup chopped sweetened dried cranberries
1 small pane di casa loaf (300g), cut into 1cm pieces
2 eggs, lightly beaten
Method
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Rub combined salt and oil over pork, making sure it penetrates the scores. Place on a roasting rack in a large roasting pan.
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Cook in a very hot oven (240C) for 25 minutes, or until the rind has blistered. Reduce heat to moderate (180C). Cook for about 1 hour, 15 minutes, or until juices run clear when tested with a skewer. Remove. Rest pork, uncovered, for 10 minutes. Remove kitchen string.
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Meanwhile, make stuffing muffins. Grease two x 6-hole silicone muffin trays (1/2 cup capacity). Melt butter in a large frying pan over medium to high heat. Add apple, onion, celery, thyme and seasoning. Cook, stirring, for 5 minutes, or until onion is soft.
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Add stock and cranberries. Bring to a boil. Add bread. Stir until well combined and the bread absorbs liquid. Remove from heat. Cool for 20 minutes. Season with salt and pepper. Stir in eggs.
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Divide mixture among prepared holes, pressing down lightly.
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Cook in a moderate oven (180C) for 20 to 25 minutes, or until golden. Stand in trays for 10 minutes before turning out.
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Serve pork with stuffing muffins, roast potatoes, and gravy. Garnish with thyme sprigs and salt.