1 cup white breadcrumbs
½ cup dried blueberries
½ cup sliced toasted almonds or sliced toasted macadamia nuts
½ teaspoon ground allspice
2-3 tablespoons chopped fresh sage leaves
75 grams butter, melted
2.5 kilogram boned loin of pork, long flap and well scored
1. Toss together the breadcrumbs, dried blueberries, nuts, allspice, sage and butter. Season with salt and pepper.
2. Place the pork skin side down on a chopping board and press the filling firmly close to the meaty fillet. Roll up to enclose the stuffing and secure the pork roll with string or skewers. Rub the pork skin well with salt and lemon juice or salt and oil. This will help the skin to crackle.
3. Roast in a hot 220ºC oven for 15 minutes and then lower the temperature to 170ºC and cook for a further 1-1¼ hours. The crackling should be crisp and the meat cooked. When pierced with a meat fork the juice should run clear. If it's pink, continue cooking. Pork is cooked at 71ºC. Remove from the oven and allow to rest for 10 minutes before carving and serving with gravy and your other favourite accompaniments.There are no comments for this recipe. You can leave a comment below.
Dried blueberries can be found in specialty food shops. Their intense tangy flavour is a delicious match for pork. Cranberries or currants can also be used as a substitute. To make life easier on Christmas Day, prepare the pork the night before, refrigerate then remove and keep covered and leave a room temperature for about 1 hour before roasting.