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Roast Loin Of Pork  1 boned pork loin (approx. 600g)olive oil4 lengths of kitchen stringsaltVegetables 4 potatoes, scrubbed andquartered4 pieces pumpkin, skin on4 baby onions, skin on2 parsnips, scrubbed andquartered lengthwise1 bunch baby carrots,scrubbed2 nashi, skin on, quartereda few sprigs fresh thyme |
Stuffing50g butter2 nashi, peeled, coredand finely diced1/2 small bulb fennel,finely diced1 stalk celery, finely dicedgrated rind and juice ofan orange100g fresh breadcrumbs1 tablespoon freshthyme leaves1 egg, beaten (optional) salt and pepper |
| Preheat oven to 220C. To prepare stuffing, melt butter in a pan and sauté nashi, fennel and celery until soft. Remove from heat. Add orange rind and juice, fresh breadcrumbs and thyme and stir to combine. Add egg, salt and pepper. Place pork, skin side down, on board and lay stuffing mixture down the middle. Roll loin and tie tightly with string at intervals to secure. Place pork in baking tray. Pat skin dry. Rub salt into the cuts then rub skin with oil. Add vegetables to baking dish and drizzle with some oil. Bake for 20 minutes, then lower heat to 180C and continue cooking for another 20 –30 minutes until meat is cooked and juices run clear when tested with a skewer. Remove pork from baking tray and allow to rest for 15 minutes, covered with foil, whilst the vegetables continue to cook. Remove vegetables from oven when cooked. Carve pork and place on serving platter with roasted vegetables and drizzle with pan juices. Scatter with fresh thyme leaves, salt and pepper. Serve immediately. Serves 4 |