1.2kg FREE RANGE PORK SCOTCH AND CRACKLE ROAST
Oil and salt
2 cups white wine
1 Tbsp olive oil
1 red onion, chopped
3 cloves garlic, crushed
1 chorizo sausage, chopped
1 tsp fennel seeds
½ cup breadcrumbs
½ cup chopped parsley
Zest of 1 lemon
1 tsp salt and freshly ground pepper
½ cup cranberries
½ cup chopped walnuts
To make the stuffing, heat the butter and oil in a large frying pan. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the chorizo and cook for a further 4 minutes to lightly brown. Place into a large bowl.
Add the fennel, breadcrumbs, parsley, egg, lemon, salt, pepper, cranberries and walnuts. Mix together to form the stuffing.
If your loin has been tied with string, untie it and lie it flat. Tuck as much stuffing as possible into the cavity, you may need to cut a slit along to fit a bit more. Retie the loin tightly with string. Place the remaining stuffing into an ovenproof bowl. Refrigerate until ready to cook.
Preheat the oven to 220C.
Rub the top of the PORK generously with oil and salt. Place onto a lined baking dish and into the hot oven for 40 minutes or until the crackling is starting to look crispy. Turn the oven down to 180C, pour the wine around the outside and continuing to cook for 1 hour or until the juices run clear.
Add the bowl with the remaining stuffing to the oven for the last 20 minutes.
Let the pork loin sit for 15 minutes before slicing. And then serve with cranberry sauce and the juices from the pan.
Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby