Stuffed Pork Loin Roast with Apple Sauce

Serves 6

Time 1 hour 40 minutes

Ingredients

1.2–1.5 kg boneless pork loin, skin removed but thin fat layer intact

Sea salt flakes and black pepper

1 tbsp extra virgin olive oil, plus extra for rubbing over the pork

1 small brown onion, finely chopped

1 garlic clove, crushed

1 green apple, grated

½ cup walnuts, finely chopped

1 tsp fennel seeds, lightly crushed

1 tbsp chopped fresh sage (or 1 tsp dried)

½ cup wholegrain breadcrumbs

1 egg, lightly beaten

For the apple sauce

3 green apples, cored and chopped

½ cup water

½ tsp ground cinnamon

1 tsp honey 

For the roast veggies

2 carrots, cut into batons

1 parsnip, cut into wedges

1 red onion, cut into chunks

1 small sweet potato, cubed

2 tbsp extra virgin olive oil

1 tsp fennel seeds

Sea salt and pepper

Method

Heat EVOO in a pan and sauté onion and garlic for 2–3 minutes until soft. Add apple, walnuts, fennel seeds and sage; cook 1 minute. Remove from heat and stir in breadcrumbs and egg. Season well and set aside to cool slightly.

Preheat oven to 200°C (180°C fan). With a large sharp knife, butterfly the pork and open it flat. Spread the filling over the meat, leaving a 2 cm border. Roll tightly and secure with kitchen string. Rub the outside with EVOO, salt and pepper.

Place seam side down on a rack in a roasting tray. Roast for 1 hr 10–15 min, or until the internal temperature reaches 70°C. Rest for 10 min before slicing.

For the apple sauce, simmer apples, water, cinnamon and honey in a small saucepan for 10–12 min until soft. Mash or blend until smooth.

Toss vegetables with EVOO, fennel seeds, salt and pepper. Roast for 40–45 min, turning halfway, until golden and tender.

Slice the rolled pork into thick rounds, spoon over the warm apple sauce and serve with the roast veggies.