Jazz Apple Sage Macadamia Roast Pork
Jazz Apple Sage Macadamia Roast Pork
Ingredients
- 1/2 cup macadamias
- 1 1/2 cups fresh sourdough breadcrumbs (made from day-old bread)
- 1 Jazz apple, cored, grated
- 1 tbsp chopped sage, plus 8 whole sage leaves
- 1 egg, lightly beaten
- 1.3kg Coles Australian Boned Rolled Pork Loin, rind scored
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 1 tsp sea salt flakes
- 6 small Jazz apples
- 2 tbsp maple syrup
- Steamed green beans, to serve
Instructions
- 1
Preheat oven to 180°C or 160°C fan. Toast the macadamias on a baking tray for 6 mins. Increase oven temperature to 230°C or 210°C fan.
- 2
Coarsely chop macadamias. Combine nuts, breadcrumbs, grated apple, chopped sage and egg in a medium bowl. Season.
- 3
Place pork, rind-side up, on a clean surface. Pat dry with paper towel. Turn over, cut the string and unroll the pork. Use a sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity. Lay sage leaves over pork. Place stuffing across centre of pork. Roll to enclose. Secure with kitchen string. Place in a roasting pan. Drizzle with oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Bake for 30 mins. Reduce heat to 180°C or 160°C fan. Bake for 30 mins.
- 4
Meanwhile, use a sharp knife to cut a shallow slit around the middle of each apple.
- 5
Place apples around pork. Bake for 15 mins. Drizzle apples with maple syrup. Bake for a further 15 mins or until pork is tender and apples caramelise. Cover and rest for 15 mins.
- 6
Carve pork into slices and arrange on plates with roasted apples. Drizzle over pan juices and serve with steamed green beans.