This festive pork loin, accompanied with a savoury cider jus, is so juicy that everyone will surely come back for seconds.
- 2½ kg boneless rolled pork loin
- 50 g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3 cups fresh breadcrumbs
- 2 tbsps chopped rosemary leaves, plus extra to serve
- 1 tbsp chopped sage leaves
- 1 cup cherries, pitted, halved
- 125 g brie, chopped
- 2 tbsps vegetable oil
- 1 tbsp fine sea salt
- Garlic roasted potatoes, to serve
- 2 x 375 ml cans apple cider
- 1 cup chicken stock
- 1 small onion, finely chopped
- 1 tbsp rosemary leaves
- 75 g butter, finely chopped
Preheat oven to very hot, 230 C. Line a roasting dish with baking paper. Weigh pork and calculate cooking time (25 to 30 mins per 500 g of pork).
In a frying pan, melt butter on medium. Saute onion and garlic, 4 to 5 mins, until softened. Add breadcrumbs and herbs, stirring to coat. Remove from heat. Stir cherries and brie through.
Unroll pork and pat dry with paper towel. Place on a board, skin-side down. Slice crossways through thickest part of meat, being careful not to cut the whole way through. Open out to form 1 large piece.
Press stuffing over pork. Roll up pork to enclose stuffing. Tie with kitchen string at 3-cm intervals to secure. Place pork on a rack in dish. Pour 1 cup water into base of dish. Rub liberally with oil and salt.
Bake 20 to 25 mins until skin is blistered and golden. Reduce heat to moderate, 180 C, and bake a further 1½ hours until juices run clear when tested with skewer.
CIDER JUS Meanwhile, in a saucepan, bring cider, stock, onion and rosemary to a simmer on medium. Cook 15 to 20 mins, until mixture is reduced to 1 cup. Strain through a sieve. Return to low heat and whisk in butter. Season.
Serve pork in slices with cider jus and garlic roasted potatoes.
GARLIC ROASTED POTATOES Toss 2 kg cooked potatoes in 2 tbsps flour. Bake with cloves from 1 garlic bulk, drizzle with olive oil, at 220 C, 25 mins.
Photo: Rob Shaw/BauerSyndication.com.au