Make life easier for yourself and cook this year’s Christmas main on the barbecue.
Equipment
You’ll need unwaxed kitchen string and a large, disposable foil-baking dish.
Ingredients – serves 8
- 50g butter
- 3 rashers Primo middle bacon, rind removed, finely chopped
- 1/2 small brown onion, finely chopped
- 1/2 (70g) cup chopped unsalted macadamia nuts
- 1 large granny smith apple, peeled, finely chopped
- 1 1/4 cups fresh breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons finely chopped fresh rosemary leaves
- 1.5kg rolled pork loin
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- apple sauce, to serve
Method
- Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add macadamias. Cook, stirring, for 5 to 7 minutes or until macadamias are golden. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary. Preheat barbecue on high with hood closed.
- Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.
- Cook pork, with hood down, using indirect heat (see note), for 20 minutes. Reduce barbecue temperature to medium. Cook for 1 hour 30 minutes using indirect heat or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.
Notes
To use indirect heat, turn heat burners on one half of the barbecue to desired temperature. Place baking dish on unheated side of barbecue. You could also cook pork in a 220°C/200°C fan-forced oven for 20 minutes, then reduce heat to 180°C/160°C fan-forced and cook for 1 hour 15 minutes to 1 hour 30 minutes.
