Celebration time - Part 5.
Ingredients (serves 8):
1/2 cup dried figs, chopped
3/4 cup macadamia nuts, chopped
1/3 cup flat leaf parsley, chopped
1/4 cup Dijon mustard
1 1/2 cups fresh bread crumbs
2 1/2 kg boneless pork loin
1/2 cup olive oil
1 cup table salt
Method:
1. Pre-heat the oven to 220 deg C. Mix the figs, macadamia nuts, parsley, mustard and bread crumbs in a bowl for the stuffing. Set aside.
2. With the tip of a sharp knife, make incisions on the skin of the pork loin at 1.5cm intervals. Halve the loin so it opens up like a book.
3. Place the stuffing in the centre, and roll the loin to contain the stuffing. Tie it with kitchen string, using the incisions as a guide.
4. Rub the skin generously with oil and salt and bake for 20 minutes. Lower the temperature to 200 deg C and bake for another 50 minutes. Remove the string, slice and serve.
Tips:
Before cooking, place the pork loin on a plate in the fridge to dry out the skin, which gives it a crunchy texture after roasting.
Recipe source: Simply Her magazine (Dec 2008)
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