This cider-infused chorizo and paprika stuffing packs this pork with flavour.
- 2.4kg boned rolled loin of pork, string removed
- 60ml (1/4 cup) olive oil
- 2 tablespoons sea salt flakes
- 5 small red apples, halved crossways
- 20 French shallots, peeled
- 3 whole garlic bulbs, tops trimmed
- 2 bunches baby carrots, peeled
- 1 tablespoon olive oil
- 1 chorizo, cut into 1.5cm pieces
- 1 small onion, finely chopped
- 1 celery stick, coarsely chopped
- 1 teaspoon smoked paprika
- 80ml (1/3 cup) apple cider
- 120g sourdough bread, torn into 2cm pieces
- 1/2 cup chopped fresh continental parsley
- 2 teaspoons fresh thyme leaves
- Preheat oven to 230°C. To make the chorizo & torn sourdough stuffing, heat the oil in a large frying pan over medium heat. Stir in the chorizo, onion and celery for 5 minutes or until soft but not brown. Stir in the paprika and cook for 30 seconds or until aromatic. Stir in the cider and cook for 5 minutes or until the liquid evaporates. Set aside to cool slightly.
- Meanwhile, place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind, into the fat layer, at 2cm intervals.
- Turn pork over. Cut a horizontal slit in the thick end of the pork (don€™t cut all the way through). Open the pork to sit flat.
- Stir the bread, parsley and thyme into the chorizo mixture. Season. Place the stuffing mixture along the centre of the pork. Starting from the thick end, roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
- Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles.
- Reduce oven to 200°C. Roast the pork for 40 minutes. Place the apple, shallots, garlic and carrots around the pork, and drizzle over remaining oil. Roast for a further 1 hour or until the pork is cooked through and the vegetables are tender. Transfer the pork, apple and vegetables to a platter.