Roulade of Pork with Walnut Stuffing
Serves 6
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.
2 kg boneless centre-cut loin of pork, trimmed
and butterflied
½ cup walnut oil
salt and freshly ground black pepper, to
season
1 cup chopped Continental parsley
¾ cup walnuts, chopped
4 garlic cloves, chopped
Apple Sauce, to serve
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.
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.
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.
Crackling
So you want crispy crackling? Ask the 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 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.
Tidak ada komentar:
Posting Komentar