This roasted classic makes for easy entertaining.
- 40g butter
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 rashers middle bacon, rind removed, finely chopped
- 2 tablespoons chopped fresh sage leaves
- 1 1/2 cups fresh white breadcrumbs
- 1 egg, lightly beaten
- 2kg boned rolled loin of pork, rind scored
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 4 pink lady apples, cored, quartered
- 2 cups Campbell's Real Stock Chicken
- 3/4 cup dry white wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 230°C/210°C fan-forced. Melt butter in a frying pan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 4 minutes or until onion has softened. Transfer mixture to a bowl. Cool slightly. Add sage, breadcrumbs and egg. Mix to combine.
- Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part of the meat, without cutting all the way through, to form 1 piece. Press onion mixture over cut side of loin. Roll up to enclose. Tie with kitchen string at 3cm intervals. Rub skin with oil, then salt. Place in a roasting pan.
- Roast for 20 minutes or until skin starts to turn golden. Reduce oven to 180°C/160°C fan-forced. Roast for 2 hours 15 minutes or until pork is golden, and juices run clear when pierced with a skewer. Add apples for last 15 minutes. Cover ends of pork with foil if over-browning. Remove pork from oven. Cover loosely with foil. Stand for 10 minutes. Slice. Serve with apple.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.