This Pork Loin with pancetta, pine nut & sage stuffing is the perfect addition to your Christmas Day feast!
for 4 to 6 servings
2.5 kg boneless Pork Loin, rind on
1 tbsp Olive Oil
2 teaspoons Sea Salt Flakes
1/3 cup Pine Nuts
1 tbsp Olive Oil
1 small Brown Onion, finely chopped
2 Garlic Cloves, crushed 125g Pancetta, chopped
1/3 cup sage Leaves, chopped
2 ½ cups fresh Sourdough Breadcrumbs
1 Egg, lightly beaten
To make the stuffing, heat a medium frying pan over medium heat. Add pine nuts and toss until golden. Transfer to a plate. Add oil to pan and heat until hot. Add onion and garlic and cook, stirring occasionally, for 3-4 minutes until tender. Add pancetta and cook, stirring often, for 4-5 minutes until pancetta is just crisp. Remove from heat and set aside to cool slightly.
Transfer mixture to a large bowl. Add pine nuts, sage, breadcrumbs and egg. Season with salt and pepper. Mix until well combined. Set aside.
Preheat oven to 240˚C/220˚C fan-forced. Score the pork rind at 1cm intervals. Place pork rind side down onto the board. Pat dry with paper towel and gently press to flatten. Slice horizontally through the thickest part of the pork, without cutting all the way through.
Press the stuffing along the width of the pork on the cut side. Roll firmly to enclose the stuffing and secure with kitchen string at 2cm intervals. Rub rind with oil and then with salt.
Place pork on a greased rack in a large shallow baking pan. Pour water into the pan until ½ cm-deep (ensure pork does not touch the water). Roast pork for 35-40 minutes until rind is golden and crisp.
Reduce heat to 180˚C/160C fan-forced and roast for a further 30-40 minutes (adding more water to the pan if necessary) or until juices run clear. Remove pork to a board and cover loosely with foil. Set aside to rest for 10 minutes. Slice pork and serve.