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Roast pork loin recipe

Jane and Jeremy Strode

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Roast pork loin.
Roast pork loin.Natalie Boog

This is a great idea for a main course and presents well when carved and laid on a platter.

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Ingredients

  • 2.2kg pork loin

  • 50g butter

  • ½ medium brown onion, finely diced

  • 140g pitted prunes, roughly chopped

  • 60g pistachios

  • 1 tsp thyme leaves

  • 30ml brandy

  • sea salt

  • freshly ground white pepper

  • 6 bacon rashers

  • 6 spanish onions, unpeeled, cut in half

Method

  1. Pre-heat oven to 220C. Using a sharp knife, score pork skin. Cut fat away from meat leaving a strip attached. Trim excess fat and discard.

    Make a stuffing by melting butter and gently cooking onions until soft. Add prunes, pistachios, thyme leaves and brandy, and cook 5 minutes. Season and allow to cool.

    Put stuffing on flesh side of loin and roll the pork skin over to make a log shape. Cover exposed flesh with bacon rashers and tie tightly. Place onions flat side down in a baking tray. Place pork on top and bake 20 minutes.

    Turn oven down to 180C and bake a further two hours. Remove from oven and rest in a warm place for one hour before slicing and serving with pan juices and roasted onions.

    Braised red cabbage and apple with hasselback potatoes make the perfect accompaniment.

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