Make your Christmas main extra special with this succulent stuffed roast pork served with crispy roast vegetables and traditional gravy.
- Pat pork dry with paper towel. Place on a baking tray in the fridge overnight.
- Preheat oven to 240C. Heat butter in a frying pan over medium heat. Cook leek, fennel, garlic and bacon, stirring, for 10 mins or until fennel softens. Mix with breadcrumbs in a bowl. Season.
- Place pork on a wire rack in sink. Pour a jug of boiling water over rind. Pat dry with paper towel. Place on a clean work surface. Open out. Place stuffing across centre. Roll up. Tie with kitchen string at 3cm intervals. Place pork, rind-side up, on a wire rack in a roasting pan. Drizzle with 1 tablespoon oil. Sprinkle with salt and rub over the rind and into cuts. Roast for 40 mins or until rind begins to crackle.
- Reduce oven to 180C. Toss potato in 2 teaspoons oil. Season. Arrange around pork. Roast for 45 mins. Toss pumpkin and onion in remaining 2 teaspoons oil. Add to the pan. Roast for 45 mins or until pork is cooked through. Transfer to a platter. Cover and set aside for 10 mins to rest.
- Meanwhile, add the Gravox and 1 cup (250ml) boiling water to the juices in the roasting pan and place over medium heat. Cook, stirring, for 3 mins or until the gravy boils and thickens.
- Serve pork and vegetables with gravy.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set