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Rolled Pork Loin with Chorizo, Walnuts & Muscatels

Rolled Pork Loin with Chorizo, Walnuts & Muscatels

Recipe by Julie Le Clerc

Rolled Pork Loin with Chorizo, Walnuts & Muscatels 

Serves 10-12

3 kg (approx.) boned loin of pork, at room temperature
1/2 Alejandro piccante chorizo collar , skin removed, coarsely diced
1/2 cup Kernelz walnut pieces , finely chopped
1/2 cup muscatels , soaked in 1/4 cup warmed brandy for 30 minutes
1 Tbsp chopped fresh rosemary leaves
Sea salt and freshly ground black pepper
Extra virgin olive oil (EVO)    
2-3 tsp sea 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.

Transfer pork to a carving board or platter. Rest for 10 minutes before removing string and slicing. Serve with strained pan juices and Harissa Roast Baby Carrots .

Sabato


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