Roast Pork with Rosella Fruit Chutney Filling & Glazed Fruits - Rosella

Roast Pork with Rosella Fruit Chutney Filling & Glazed Fruits

Makes: 6 | Prep: 30 minutes | Cook: 1 hr 45 mins | Difficulty: Medium

Rosella Roast Pork with Glazed Fruits

Ingredients

  • STUFFING:
  • 2 tbsp neutral oil
  • 50g butter
  • 1 brown onion, finely chopped
  • 1 tsp Galiko Garlic Paste
  • ¼ cup dried apple, diced
  • 1 tbsp chopped fresh rosemary
  • 2 tsp fresh thyme leaves
  • 1/3 cup Rosella Fruit Chutney
  • 1 cup breadcrumbs
  • 1 egg yolk
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ROAST:
  • 2-3kg roast pork loin/belly skin on
  • 2 tbsp neutral oil
  • Salt for roast skin preparation
  • ½ cup Rosella Fruit Chutney
  • Seasonal stone fruit (plums, peaches, pears, apples)
  • ½ tsp ground black pepper

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METHOD (STUFFING PREPARATION):

  1. Heat fry pan to medium-high heat
  2. Add butter and onion and cook for 3-4 minutes.
  3. Add Galiko Garlic Paste, dried apples, rosemary and thyme. Cook for 3-4 minutes.
  4. Add breadcrumbs and cook until all butter has been absorbed and is dry.
  5. Transfer mix to bowl to cool.
  6. Once cooled add salt, black pepper and egg yolk. Mix.

METHOD (PORK PREPARATION):

  1. Pre-heat oven to 230 degrees Celsius (fan forced).
  2. Dry pork skin. TIP: for the best crackle, apply a thin layer of salt on the skin and leave in the fridge uncovered minimum 2 hours, ideally overnight. Before moving to the next steps. Remove all salt and pat the skin dry with paper towel.
  3. Use a sharp knife or fork to stab skin. This allows the skin to puff and crackle easier in the oven.
  4. Place pork skin down and place a thin layer of stuffing to the centre of the pork. Try to keep the stuffing away from the edges of the roast piece.
  5. Wrap pork around and keep in place with twine.
  6. Apply a thin layer of oil on the exposed skin surface and a generous layer of salt.
  7. Place pork in the oven and cook for 30 minutes.
  8. Prepare fruit by cutting in half/quarters (depending on size), removing the seeds/core and place on baking tray.
  9. In a bowl, mix fruit chutney, oil, salt and pepper and spread onto the cut surfaces of the fruit.
  10. After 30 minutes, reduce the heat to 160 degrees Celsius. Add the fruit into the oven. Cook for 60 minutes or until centre of roast reaches 70 degrees Celsius.
  11. Ensure the pork is cooked by testing with a food thermometer
  12. Remove roast from oven and allow to rest for 15 minutes.
  13. Serve.

Note: Ensure the pork is cooked by testing with a food thermometer

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