Merry roast pork
3/4 cup walnuts
2 cloves garlic, crushed
1/3 cup BBQ tomato sauce
1 spring onion, finely chopped
1.25kg boned rolled loin of pork
Salt and pepper
Olive oil
1. Heat oven to 190°C. To make the stuffing, place the walnuts and garlic in a mini food processor, pulse to chop, then combine with the tomato sauce and spring onion.
2. Place pork loin skin-side down on a chopping board and season all over with salt and pepper. Spread the stuffing down the centre of the pork loin. Roll up and secure with string.
3. Transfer the pork to an oven pan. Drizzle with a little olive oil, then rub salt into the skin to help the crackling form.
4. Roast for one hour and 15 minutes or until when pierced the meat juices run clear. Cover and rest the pork for 10 minutes before carving.
TIP
As a guide when roasting pork, allow 30 minutes per 500g. Cooked in this way the pork is full of flavour. Pork is one of the most inexpensive meats and will feed a crowd when served with lots of vegetable sides or salads.
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