Step-by-step roast pork

Step-by-step roast pork

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Give the traditional roast pork a summer twist with maple-glazed peaches and a rocket, pine nut and feta stuffing. Perfect for a Sunday family feast. Roast pork is a succulent classic, with a blanket of crisp crackling encasing moist, tender meat.

The ingredient of Step-by-step roast pork

  1. 1.75kg boneless pork loin, trimmed
  2. 2 teaspoons fennel seeds, toasted
  3. 1/2 teaspoon ground allspice
  4. 1 tablespoon olive oil
  5. 8 peaches
  6. 2 tablespoons maple syrup
  7. 1/2 cup (125ml) dry white wine
  8. 2 cups (500ml) Massel chicken style liquid stock
  9. 250g rocket (about 2 bunches)
  10. 1 1/2 tablespoons olive oil
  11. 1 onion, finely chopped
  12. 2 cloves garlic, crushed
  13. 1 tablespoon chopped thyme
  14. Finely grated rind of 1 lemon
  15. 75g pine nuts
  16. 100g fresh white breadcrumbs
  17. 1 egg, lightly beaten
  18. 100g feta, diced

The instruction how to make Step-by-step roast pork

  1. str_replace('ufeff','',Preheat oven to 220°C. Place pork flat, skin-side up, on a chopping board. Using a sharp knife, score skin widthways at 1cm intervals, cutting deeply almost into fat layer. Turn pork over. Holding knife horizontally, make a 5cm-deep cut under eye of meat, just above fat, to create a cavity for stuffing.)
  2. str_replace('ufeff','',For stuffing, cut thick stalks from rocket and chop finely. Coarsely chop leaves and reserve separately. Heat oil in a frying pan over low-medium heat, add rocket stalks, onion, garlic, thyme and lemon rind and cook, stirring, for 5 minutes or until soft. Add pine nuts and cook for a further 5 minutes. Stir in rocket leaves and cook for 1 minute or until just wilted. Transfer mixture to a bowl. Stir in breadcrumbs then season to taste with salt and pepper. Leave to cool, then stir in egg and feta.)
  3. str_replace('ufeff','',Season pork to taste. Pack stuffing into prepared cavity. Roll pork up to enclose stuffing and tie meat at 2cm intervals with cooking string to secure. Place in a large, heavy-based roasting pan. Combine fennel seeds, allspice and oil in a small bowl. Season to taste then rub over pork. Roast for 30 minutes, then reduce temperature to 190°C and roast for a further 30 minutes.)
  4. str_replace('ufeff','',Cut peaches in half and remove stones. Place peaches in pan around pork then drizzle with maple syrup. Return to oven and roast for a further 15 minutes or until pork is cooked through. Remove pork from pan. Wrap loosely in foil and set aside to rest for 15 minutes. Depending on the ripeness of the peaches, it may be necessary to return them to the oven for a further 5-10 minutes or until tender. Remove peaches from pan and cover to keep warm.)
  5. str_replace('ufeff','',Place roasting pan on to stovetop over medium heat. Add wine and stir to remove cooked pieces from base of pan then boil until reduced by 1/2. Add stock and boil until reduced by 1/2. Strain the gravy through a fine sieve into a jug. Serve pork in slices with peaches and gravy.)

Nutritions of Step-by-step roast pork

fatContent: 659.64 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 18 grams sugar
proteinContent:
cholesterolContent: 54 grams protein
sodiumContent: 160 milligrams cholesterol

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