Apple, walnut & bacon stuffed rolled pork roast
An impressive apple, walnut, bacon & herb stuffed pork roast recipe - perfect for your special family dinner at weekends and celebrations.
Ingredients
- 2 kg NZ pork loin
For the stuffing
- 6 slices Farmland bacon sliced
- ½ large onion diced
- 4 cups spinach leaves
- 1 apple diced
- 1 cup Freshlife Carifornian walnut pieces chopped
- 1 tbsp Superb Herb Rosemary chopped
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tbsp honey
For the crumb crust
- 1 cup Fresh life Carifornian walnut pieces
- 2 cloves garlic
- ¾ cup panko breadcrumbs
- 1 tbsp Superb Herb Thyme
- Salt
- Pepper
- 1 tbsp Dijon mustard to coat the pork
- Oil to coat the pork.
Instructions
- Stuffing: Heat a large frying pan over medium heat. Add the bacon and cook for 5 minutes to render out the fat. Then add the onion and apple, sautéing for 2 minutes. Next, incorporate the rosemary, walnuts, spinach, mustard, honey, and paprika. Continue cooking until the spinach has wilted. Allow the mixture to cool.
- Crumb crust: Blitz all ingredients of the crust to form a fine crumb.
- Prepare the pork: Place the pork loin fat side down onto a chopping board. With a sharp knife open the pork loin. Make a horizontal cut along the length of the pork loin, about two thirds of the way down from the top. Be careful not to cut all the way through as the stuffing will fall out. You want the pork loin to open like a book. When the pork is open like a book, use a mallet to tenderize and flatten the pork slightly.
- Stuff and roll the pork: Spread the filling onto pork loin ensuring the fat side is sitting face down on the chopping board. Leave a 2 cm gap around the edge. Using your hands gently pat the filling into place. Roll up the pork starting at the short end. Tie it firmly with a piece of kitchen twine. (* See the tip below)
- Season the pork loin with salt. Preheat a large frying pan with olive oil. Add the pork fat side down and cook until golden brown all over. Let cool.
- Spread the Dijon mustard over the pork loin and then drizzle it with oil.
- Roll the pork in the crumb & gently pack on the crumb until covered evenly.
- Place the pork on an oven tray and cook at 180°C for 15 minutes. Reduce the heat to 165°C and continue to cook for 1 1/2 hours. Or until the core temperature reaches 71°C.
- Remove from the oven, set aside to rest for 15 minutes before serving.
Notes
Tip; How to tie the stuffed rolled pork: Step by step.
- Start with a piece of Kitchen twine, About 3 times the length of the pork loin.
- Place the pork loin on a clean surface and position the twine on each side.
- Bring the twine ends up and cross them over the top of the pork.
- Loop one end of the twine under the pork loin and through the centre of the crossed twine.
- Pull both ends of the twine under the pork loin and through the centre of the crossed twine.
- Pull both ends of the twine tight to secure the loop around the pork loin.
- Repeat this looping process, spacing the loops evenly along the length of the pork loin. Until the entire loin is securely tied.
- Once you reach the end, tie the loose ends together to secure the loop.
Tried this recipe?Let us know how it was!
