Roast pork with cherry, pancetta and sage stuffing

Recipes / Meat

This perfect roast pork has crisp crackling on the outside and sweet cherry stuffing on the inside.

Recipe «Roast pork with cherry, pancetta and sage stuffing» presented in category Recipes / Meat, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 1 brown onion, finely chopped, 100g Primo Gourmet Selection Pancetta, finely chopped, 2 garlic cloves, crushed, 1/2 x 425g can stoneless black cherries, drained, chopped , 1 1/2 cups fresh breadcrumbs, 2 tbsp chopped fresh sage leaves, 2kg rolled pork loin , 2 tsp sea salt, 2 tbsp plain flour, 1/2 cup dry white wine, 2 cups Massel chicken style liquid stock.

Ingredients:

  • 1 tbsp extra virgin olive oil 
  • 1 brown onion, finely chopped 
  • 100g Primo Gourmet Selection Pancetta, finely chopped 
  • 2 garlic cloves, crushed 
  • 1/2 x 425g can stoneless black cherries, drained, chopped 
  • 1 1/2 cups fresh breadcrumbs 
  • 2 tbsp chopped fresh sage leaves 
  • 2kg rolled pork loin 
  • 2 tsp sea salt 
  • 2 tbsp plain flour 
  • 1/2 cup dry white wine 
  • 2 cups Massel chicken style liquid stock 

Instructions

  1. Heat oil in a frying pan over medium- high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add pancetta. Cook, stirring, for 5 minutes or until browned. Add garlic. Cook for 1 minute. Remove from heat. Cool 10 minutes or until fragrant.
  2. Combine cherries, breadcrumbs, sage and cooled onion mixture in a bowl. Season with salt and pepper.
  3. Preheat oven to 250C/230C fan-forced. Remove string from pork. Unroll. Pat dry with paper towel. Place on a board, skin- side down. Slice crossways through thickest part of the meat, being careful not to cut the whole way through. Open pork out to form 1 large piece. Press stuffing over pork. Roll up pork to enclose stuffing. Tie up with kitchen string at 3cm intervals to secure. Place in a large flameproof roasting pan. Sprinkle with salt.
  4. Roast for 20 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 11⁄2 hours or until juices run clear when a skewer is inserted in centre of pork. Remove pork. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
  5. Meanwhile, skim fat from pan, leaving 2 tablespoons pan juices. Place pan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually add wine, stirring until smooth. Bring to the boil. Gradually stir in stock until smooth. Bring to the boil, stirring constantly. Boil for 3 to 4 minutes or until gravy is thick.
  6. Serve pork with gravy.