Roast Pork With Date And Herb Stuffing Recipes

ROASTED HERB-STUFFED PORK LOIN

Steps:

• Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

ROAST PORK WITH DATE AND HERB STUFFING

Steps:

• Place the pork on a baking tray. Pat the rind dry with paper towel. Use a small sharp knife to score the rind at even intervals. Place in the fridge, uncovered, overnight to dry.
• Preheat oven to 230°C. Melt the butter in a frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3-4 mins or until the onion softens. Transfer the onion mixture to a medium bowl. Add the bread, date, parsley, rosemary, sage, chilli, if using, fennel seeds and egg. Season. Stir to combine.
• Place pork, rind-side down, on a clean work surface. Remove string and open pork. Use a large sharp knife to cut a lengthways slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Press date mixture along the centre of pork. Roll up to enclose as much of the stuffing as possible, securing with kitchen string at 5cm intervals. Place the pork, rind-side up, in a roasting pan. Brush with oil and rub rind with sea salt flakes. Set aside for 5 mins to draw out any excess moisture.
• Roast the pork for 30-40 mins or until rind crackles. Reduce oven to 180°C. Roast for 1 hour 40 mins or until the pork is cooked through. Cover the pork loosely with foil and set aside for 10 mins to rest.
• Transfer the pork to a serving platter. Thickly slice the pork. Serve with the green beans and gravy.

ROASTED PORK LOIN WITH STUFFING

Steps:

• Enjoy.