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Rolled pork with pistachio stuffing

Anthony Puharich
 
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Rolled pork with pistachio stuffing

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Lunch, Main
Favourite flavours: Pork

Rolled pork with pistachio stuffing
INGREDIENTS

2kg boneless pork loin
sea salt and pepper
1 tablespoon olive oil

pistachio stuffing
½ cup pistachios
¼ cup olive oil
½ cup flat leaf parsley, picked
8 sage leaves
4 cloves garlic
zest of 1 lemon

watercress salad
3 tablespoons olive oil
1 eschalot, diced
¼ cup brown sugar
2 tablespoons red wine
125g cherry tomatoes
1 teaspoon fresh thyme
2 handfuls watercress
METHOD

Preheat oven to 230°C/210°C (fan forced).

To make stuffing, place all ingredients into the bowl of a food processor, pulse until coarsely chopped.

Place pork onto chopping board skin side down. Season with salt and pepper.

Spread stuffing evenly over the meat, roll and tie securely with kitchen string. Rub with olive oil and sea salt. Place into a roasting tray and roast in preheated oven for 30 minutes. Reduce heat to 180°C and roast for a further 50 minutes. Remove from the oven and allow to rest lightly covered for 10 minutes before carving.

Meanwhile, heat olive oil in a medium frying pan over medium heat, add onion, sugar, red wine, tomatoes and thyme and cook for 5 minutes until tomatoes have just softened. Remove from heat and allow to cool slightly. Place watercress into a large bowl and add tomato mixture, gently mix.

 
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User comments
This was a fabulous stuffing. I first tried it in chicken - slit pockets in a breast. I've also added apricots to it and when I haven't had parsley I've added in some thyme. This and a parsnip puree were a hit! Give it a go!

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