Get into the spirit of Christmas in July with this spectacular roast pork!
- Preheat oven or covered barbecue to 220°C. To make the couscous and prune stuffing, heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the chicken stock and bring to the boil. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff the grains. Add the prunes, pistachios and sage and toss to combine. Season with salt and pepper.
- Lay the pork flat, skin-side up, on a clean work surface. Use a sharp knife to score the skin widthways at 1cm intervals, cutting deeply into fat layer. Turn pork and make a 5cm-deep cut under the eye of the meat, to create a cavity for the stuffing. Spoon the stuffing into the cavity. Roll the pork to enclose the stuffing and use kitchen string to tie at 2cm intervals to secure.
- Place the pork in a large roasting pan. Drizzle with oil and sprinkle with fennel seeds and salt. Use your hands to rub spices and oil into the skin. Roast in oven or barbecue for 30 minutes. Reduce temperature to 190°C and roast for a further 45 minutes.
- Place the apples around the pork and drizzle with maple syrup. Roast for a further 15 minutes or until pork is cooked through and apples are tender. Remove from oven. Cover with foil and set aside for 15 minutes to rest. Place on a serving platter and cut into slices to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set