Roulade of pork with walnut stuffing

Roulade of pork with walnut stuffing

By
From
The 12 Days of Christmas
Serves
6
Photographer
Mark Roper

Give the butcher a day’s notice to prepare for this recipe. The loin needs to be trimmed then butterflied, cut open to take the stuffing, and the rind should be cut into fine strips – not too deep. This is a delicious way to serve pork and is easy when entertaining.

Ingredients

Quantity Ingredient
2kg boneless centre-cut loin of pork, trimmed and butterflied
1/2 cup walnut oil
salt and freshly ground black pepper, to season
1 cup chopped continental parsley
3/4 cup walnuts, chopped
4 garlic cloves, chopped

Apple sauce

Quantity Ingredient
3 cooking apples, such as granny smith
1-2 tablespoons water
2 tablespoons caster sugar
strip lemon rind
strip orange rind

Method

  1. Preheat the oven to 230°C. Lay the pork out flat, sprinkle with 1 tablespoon of the walnut oil and season with salt and pepper. Combine the parsley, walnuts, garlic and all but 1 tablespoon of the remaining walnut oil. Spread evenly over the meat, roll into a neat shape and tie securely with kitchen string. Rub the pork with the remaining oil and rub with coarse salt.
  2. Place in a roasting tin on a rack if you have one. Roast for 30 minutes, until the crackling is crisp and golden (for instructions, see recipe below). Reduce the heat to 180°C and cook for a further 45–60 minutes.
  3. Transfer the meat to a serving platter and let it rest covered with foil for 10 minutes in a warm place. Remove the string, slice and cover. Pour off the fat from the roasting pan, deglaze with a little water or chicken stock and reduce until syrupy. Spoon over the pork slices and serve with apple sauce. This pork dish goes well with roasted pear halves, steamed baby new potatoes, green beans and a mixed green salad.
  4. For the apple sauce, peel, core and slice the apples thinly. Cook the apples gently in a saucepan with the water, sugar and rinds until the mixture turns to a pulp, adding more water if needed. Remove the rinds and serve warm with roast pork.
  5. For the crispy crackling, ask your butcher to remove the pork rind from the loin. Slice the rind into narrow strips. Toss the rind, 2 teaspoons sea salt and 2 tablespoons oil together in a bowl. Preheat ⅓ cup vegetable oil (rice bran oil is good) in a baking dish over a high heat. Add the rinds to the hot baking dish and roast in a preheated 220°C oven for 20–25 minutes or until crispy. Drain on crushed paper towel. Extra crackling? Ask the butcher for an extra 500 g piece of pork rind to be cut specially.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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