Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 145g (1 cup) whole macadamia nuts

  3. 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)

  4. 6 slices mild pancetta, finely chopped

  5. 1/3 cup loosely packed fresh continental parsley leaves

  6. 1 tbs horseradish cream

  7. 2 1/2kg boned rolled loin of pork, string removed

  8. 1 1/2 tbs sea salt flakes

  9. 1kg butternut pumpkin, halved, deseeded, unpeeled, cut into 3cm pieces

  10. 1 bunch spring onions, trimmed

  11. 2 tbs olive oil

  12. 100g steamed green beans

  13. 40g butter

  14. 50g (1/3 cup) plain flour

  15. 375ml (1 1/2 cups) chicken stock

  16. 250ml (1 cup) apple juice (Berri brand)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C. Place nuts in the bowl of a food processor and process until finely chopped. Add breadcrumbs, pancetta, parsley and horseradish, and process until combined. Place pork, rind-side up, on a clean work surface. Use a sharp knife to score rind, crossways, to the fat layer, at 2cm intervals. Turn pork over. Cut a vertical slit into the thick end (do not cut all the way through).

  2. Open thick end of the loin to sit flat and place nut mixture down the centre. Beginning at the thicker end, roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals.

  3. Place the pork, rind-side up, in a roasting pan. Rub salt into the cuts.

  4. Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven. Reduce temperature to 190°C. Place pumpkin, onions and oil in a bowl and turn to coat. Place pumpkin and onions around pork and roast for a further 1 hour. Remove from oven. Transfer pork to a serving platter. Cover with foil and set aside for 10 minutes to rest. Add beans to the pumpkin and onions and toss to combine. Transfer to a bowl and set aside until required.

  5. To make the gravy, strain juices from roasting pan into a jug. Melt butter in the roasting pan over medium heat until foaming. Add flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add stock and cook, stirring, until mixture thickens. Stir in apple and pan juices, and boil gently for 5 minutes. Strain into a heatproof jug.

  6. Arrange vegetables around the pork and serve with the apple gravy.


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