Roast Pork Loin

with Sundried Tomato and Parmesan Stuffing
Prep time 20 Mins
Serves 4
Cook time 1 hr 30 Mins plus resting
Ingredients
  • 1 kg St Bernard’s Free Range Pork Loin with a generous amount of fat and the skin still attached
  • 1 tsp extra virgin olive oil
  • Salt and pepper
  • 2 sprigs rosemary
Stuffing
  • 1 Tbs extra virgin olive oil
  • 1 shallot
  • 1 clove of garlic
  • 1 Tbs finely chopped fresh rosemary
  • 1 cup fresh bread crumbs
  • 1 Tbs butter
  • 3 Tbs roughly chopped sun dried tomatoes
  • ¼ cup freshly grated parmesan
  • 1. Preheat the own to 250 degrees celsius.
  • 2. Score the skin of the loin, being careful to not cut all the way through, and pat dry with a paper towel. This will help create crackling.
  • 3. Butterfly the pork loin to create a flap. To do this hold your knife horizontally to the chopping board with the skin of the roast facing upwards and the loin lengthways. Slice the loin lengthways, being careful to not cut all the way through. It should now open like a book.
  • 4. Make the stuffing: heat the oil in a medium pan over medium high heat, once hot add the onion and stir until translucent then add the garlic and rosemary and cook for a further minute. Add the breadcrumbs, butter and sundried tomatoes and cook until the bread crumbs are lightly golden, 1-2 minutes. Stir through parmesan. Season with salt and pepper and set aside to cool for ten minutes.
  • 5. Place the loin on a board in the ‘open book’ position. Fill the opening with the stuffing and then close it. Tie the pork with cooking string, making sure the string lies on unscored fat. Make sure it’s rolled up nice and tight. Oil the skin with the 1 tsp of olive oil and season generously with salt and pepper.
  • 6. Place on a rack skin side up and in a baking dish. Place rosemary sprigs either side, and then transfer to the oven cooking at the high temperature for 20 minutes, to help the skin crackle. After 20 minutes turn down to 180 degrees celsius for a further 40 minutes. Turn the pan at least once to ensure even cooking.
  • 7. Once cooked, take the pork out of the oven and rest uncovered for 10 minutes before carving. You can use some of the fat in the roasting dish to make a gravy if you wish or just serve the pork with roast or mashed potatoes and greens.