- 2 kilogram boneless loin of pork, rind on
- 40 gram butter
- 2 tablespoon fine table salt
- 1/2 cup (125ml) port
- 1/4 cup (80g) cranberry sauce
- 1 1/2 cup (375ml) chicken stock
- 1 tablespoon olive oil
- 1 medium red onion (170g), chopped finely
- 1 clove garlic, crushed
- 150 gram mild salami, chopped finely
- 1/4 cup (35g) unsalted roasted pistachios
- 1/4 cup (35g) dried cranberries
- 1 tablespoon finely chopped fresh sage
- 1 cup (50g) stale breadcrumbs
- 500 gram jap pumpkin, cut into wedges
- 4 small parsnips (480g), halved lengthways
- 3 small red onions (360g), quartered
- 500 gram baby (dutch) carrots, trimmed
- 12 baby new potatoes (480g), halved
- 1/4 cup (60ml) olive oil
- 2 tablespoon fresh thyme leaves
- 1Preheat oven to 200°C.
- 2Using a sharp knife, score pork skin by making shallow cuts at 1cm intervals. Place pork on a board, fat-side down; slice through the thickest part of the pork horizontally, without cutting through the other side. Open pork out to form one large piece.
- 3Trim pork; reserve 150g of the trimmings for seasoning. Blend or process pork trimmings with half the butter; place in a large bowl.
- 4Heat oil in a medium frying pan; cook onion and garlic, stirring, over heat until onion softens. Add remaining butter, then salami, nuts, cranberries and sage; cook for 2 minutes. Transfer mixture to a medium bowl; cool. Stir in breadcrumbs and minced trimmings.
- 5Press seasoning mixture along one long side of the pork; roll pork to enclose filling, secure with kitchen string at 2cm intervals. Rub pork skin with salt; place on a wire rack in a large shallow baking dish. Roast pork, uncovered, for 1 1/4 hours or until pork is cooked through.
- 6Meanwhile, make roasted vegetables: Combine vegetables in a large baking dish with oil and thyme. Roast, uncovered, for last 30 minutes of pork cooking time, turning once. Season.
- 7Remove pork from dish; rest, covered loosely with foil, for 15 minutes. Drain excess fat from dish, add stock, port and sauce to dish; stir over heat until sauce is reduced by half. Season to taste; cover to keep warm.
- 8Serve sliced pork with cranberry sauce and roasted vegetables.
Ask your butcher to leave a flap measuring about 20cm. in length to help make rolling the loin easier. The secret to exceptional crackling is to ensure the pork skin is dry and well-seasoned with fine salt before cooking. Pat the pork dry with paper towel; refrigerate, uncovered, for a few hours or overnight to allow the skin to dry out.
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