INGREDIENTS
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50g butter
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3 rashers Primo middle bacon, rind removed, finely chopped
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1/2 small brown onion, finely chopped
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1/2 (70g) cup chopped unsalted macadamia nuts
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1 large granny smith apple, peeled, finely chopped
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1 1/4 cups fresh breadcrumbs
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1/4 cup chopped fresh flat-leaf parsley leaves
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2 tablespoons finely chopped fresh rosemary leaves
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1.5kg rolled pork loin
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1 tablespoon olive oil
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2 teaspoons sea salt
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Apple sauce, to serve
METHOD
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Step 1
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.
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Step 2
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.
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Step 3
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.