Christmas Recipe: Pork Loin Roast with Cranberry & Pistachio Stuffing
Looking for some inspiration of what to cook for Christmas Day this year? We've got you covered with four delicious recipes.
Ingredients:
Pork Loin with Cranberry Sauce:
Stuffing:
Roasted Vegetables:
500 gram jap pumpkin, cut into wedges
Method:
- Preheat oven to 200°C.
- Using a sharp knife, score pork skin by making shallow cuts at 1cm intervals. Place pork on a board, fat-side down; slice through the thickest part of the pork horizontally, without cutting through the other side. Open pork out to form one large piece.
- Trim pork; reserve 150g of the trimmings for seasoning. Blend or process pork trimmings with half the butter; place in a large bowl.
- Heat oil in a medium frying pan; cook onion and garlic, stirring, over heat until onion softens. Add remaining butter, then salami, nuts, cranberries and sage; cook for 2 minutes. Transfer mixture to a medium bowl; cool. Stir in breadcrumbs and minced trimmings.
- Press seasoning mixture along one long side of the pork; roll pork to enclose filling, secure with kitchen string at 2cm intervals. Rub pork skin with salt; place on a wire rack in a large shallow baking dish. Roast pork, uncovered, for 1 1/4 hours or until pork is cooked through.
- Meanwhile, make roasted vegetables: Combine vegetables in a large baking dish with oil and thyme. Roast, uncovered, for last 30 minutes of pork cooking time, turning once. Season.
- Remove pork from dish; rest, covered loosely with foil, for 15 minutes. Drain excess fat from dish, add stock, port and sauce to dish; stir over heat until sauce is reduced by half. Season to taste; cover to keep warm.
- Serve sliced pork with cranberry sauce and roasted vegetables.