The sweet apples are the ultimate partner for the tender, juicy pork and salty crackling. Add a drizzle of gravy and you're set!
- 2.2kg boned rolled loin of pork, string removed
- 100g prosciutto slices
- 2 tablespoons extra virgin olive oil
- 3 tablespoons sea salt flakes
- 8 small red apples, lightly scored
- 90g (1 1/4 cups) sourdough breadcrumbs
- 1 green apple, coarsely grated
- 75g (1/2 cup) dried cranberries
- 75g (1/2 cup) pistachios, coarsely chopped
- 1/2 cup fresh continental parsley, chopped
- 3 teaspoons fresh sage, chopped
- 1 egg
- Preheat oven to 240C/220C fan forced. For the stuffing, place the breadcrumbs, apple, cranberries, pistachio, parsley, sage and egg in a large bowl and mix until well combined. Season. Set aside until needed.
- Place the pork, rind-side up, on a work surface. Score rind, into the fat layer, at 2cm intervals. Turn pork over. Cut a horizontal slit in the thick end (don€™t cut all the way through), so pork is about 3cm thick in 1 piece.
- Open the pork to sit flat. Cover the flesh side of the pork with the prosciutto slices, slightly overlapping to cover. Spread the stuffing over the prosciutto to cover. Roll up the pork firmly to enclose the filling.
- Using unwaxed kitchen string, tie up the rolled pork crossways at 2cm intervals. Place the pork, rind-side up, in a large roasting pan and drizzle over 1 tbs of the extra virgin olive oil.
- Rub the sea salt into the cuts on the rind. Roast the pork for 35 minutes or until the rind crackles. Reduce the oven to 200C/180C fan forced and roast the pork for a further 1 hour.
- Place the apples around the pork. Drizzle over remaining oil. Roast for 20 minutes or until pork is cooked through and apples are tender. Transfer to a platter to rest. Cover loosely with foil to keep warm. Serve.