Rolled Pork Loin with Chorizo, Walnuts and Muscatels
Put a delicious, Sabato twist on traditional roast pork with this Rolled Pork Loin. The star of this dish is a stuffing made of buttery walnuts, smoky chorizo and sweet, brandy-soaked muscatels. Couple that with irresistible crispy crackling and you have a winner on your hands. Serve at your next family gathering, with your favourite sides and accompaniments.
3 kg (approx.) boned loin of pork, at room temperature
1/2 , skin removed, coarsely diced
1/2 cup walnuts, finely chopped
1/2 cup tabletop , soaked in 1/4 cup warmed brandy for 30 minutes
1 Tbsp chopped fresh rosemary leaves
Salt and freshly ground black pepper
2-3 tsp of salt
Preheat oven to 225°C. Using a sharp knife, score pork skin at 2cm intervals (or get your butcher to do this for you).
Place the pork loin, skin-side down on a board. Scatter evenly with chorizo, walnuts, muscatels and rosemary. Season with salt and pepper. Roll up pork to enclose the filling.
Tie with heat-proof cooking string to secure. Rub pork skin with a little EVO and plenty of salt (this helps create the best crackling).
Place pork onto a rack in a large oven pan. Roast for 45 minutes. Reduce heat to 180°C. Roast pork for a further 35 minutes per kg or until pork is just cooked through (71° on a meat thermometer) and skin is golden and crispy.