Roasted Pork Loin with Spiced Fig and Port Stuffing
Ingredients
- 2 kilogram Australian skin-on pork loin trimmed, scored
- 255 gram Dried figs finely sliced
- 225 milliliter Port
- 1 cup Breadcrumbs
- 12-15 Fresh sage leaves finely sliced
- 2 teaspoon Ground cinnamon
- Salt and pepper to taste
- Butcher’s twine
Method
Place the figs and port into a saucepan. On medium heat, cook until the figs are tender and the port has reduced
Pre-heat oven to 220C (200C fan-forced)
When the figs have slightly cooled, transfer to a food processor
Add the breadcrumbs, sage, cinnamon, salt and pepper then blend to a coarse consistency
On the bench, lay flat the full pork loin with the loin facing in. Spread the fig mix evenly over the loin leaving clear approx. 50ml around the edges to allow the mixture to expand out once tied. Roll from the loin end to the belly
With two finger spaces between each knot, tie with butcher’s twine. Rub a generous amount of salt onto the skin then transfer to a shallow roasting tin
Roast for 25mins at 220C then turn the oven down to 180C or 160C fan forced
Cook for 1–1.25hours or until the loin reaches 65C internal temperature
Increase the oven temp to 250C and cook until the skin is crisp
Remove from oven and allow to rest for 20min before carving
Read the guide: Celebration roasted pork loin
