Enjoy weekend entertaining with this sumptuous, juicy, barbecued roast.
- Make stuffing: Melt butter in a frying pan over medium heat. Cook onion, stirring occasionally, for 10 to 12 minutes or until softened. Transfer to a bowl. Add breadcrumbs, apple, thyme, parsley and egg. Stir to combine. Season with salt and pepper.
- Preheat a barbecue, hood down, on high. Remove string from pork. Open up onto a board, skin-side down. Slice crossways through thickest part without cutting all the way through. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll pork up to enclose stuffing. Secure with kitchen string at 3cm intervals. Rub with salt and 1 tablespoon oil. Place pork on a wire rack in a large disposable foil baking tray. Pour water into tray until base is covered.
- Cook with hood closed, using indirect heat, for 20 minutes (see note). Reduce heat to medium. Cook for 1 hour 15 minutes. Place carrot, apple and remaining oil in a large disposable foil baking tray. Season with salt and pepper. Add to barbecue with pork. Cook with hood closed, using indirect heat, for 30 to 40 minutes or until carrot is tender and juices run clear when a skewer is inserted in centre of pork. Cover pork with foil. Stand for 10 minutes. Slice. Serve with carrot mixture and gravy.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set