Name: Rolled roast pork loin with apple and chestnuts
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1.8 kg piece of pork loin; 1 tbsp olive oil; 3 small pink lady apples, unpeeled, halved horizontally; 200 gm peeled chestnuts (see note); 12 shallots; ½ cup (loosely packed) sage leaves; 350 ml dry cider; Apple and sage stuffing; 20 ml olive oil; 10 gm butter; 4 shallots, finely chopped; 4 pink lady apples, unpeeled, coarsely chopped; 125 ml dry cider; 50 ml cider vinegar; 20 gm caster sugar; 2 tbsp coarsely torn sage leaves

Rolled roast pork loin with apple and chestnuts

Australian Gourmet Traveller recipe for rolled roast pork loin with apple and chestnuts.

Serves 6

Prep

20M

Cook

Total

1H 20M

Ingredients

1.8 kg piece of pork loin

1 tbsp olive oil

3 small pink lady apples, unpeeled, halved horizontally

200 gm peeled chestnuts (see note)

12 shallots

½ cup (loosely packed) sage leaves

350 ml dry cider

Apple and sage stuffing

20 ml olive oil

10 gm butter

4 shallots, finely chopped

4 pink lady apples, unpeeled, coarsely chopped

125 ml dry cider

50 ml cider vinegar

20 gm caster sugar

2 tbsp coarsely torn sage leaves

Method

Main

1.Preheat oven to 250C. For apple and sage stuffing, heat oil and butter in a saucepan over medium-high heat, add shallot, stir occasionally until tender (4-5 minutes). Add apple, cider, vinegar and sugar, stir occasionally until apple is tender and mixture is thick (8-10 minutes). Season to taste, stir through sage, cool.

2.Score pork skin with a sharp knife at 5mm intervals. Place skin-side down on a work surface, spread stuffing along longest side closest to you, then roll away from you to form a cylinder. (Reserve extra stuffing to serve.) Tie at intervals with kitchen string, place in a roasting pan, drizzle with oil, season to taste. Scatter apple, chestnut, shallot and sage around base, add cider, season to taste, roast until crackling starts to form (30 minutes), reduce heat to 150C, cook until just cooked through (12-15 minutes). Rest for 5 minutes, thickly slice and serve with apples, chestnuts, shallots, pan juices and remaining stuffing.