ROAST PORK WITH APPLE AND SAGE STUFFING (THANKSGIVING SPECIAL)

When Thanksgiving meets Australian culinary charm, the result is nothing short of spectacular. While turkey might be the traditional choice for many, Australians have embraced the occasion with a variety of main courses, and roast pork is a standout favourite.

Our Roast Pork with Apple & Sage Stuffing is a nod to this blending of traditions. The succulent pork, roasted to perfection, is complemented beautifully by the sweetness of apple and the aromatic presence of sage in the stuffing. It's a dish that evokes the spirit of gratitude and togetherness, infused with a distinctive Australian touch.

Whether you're celebrating Thanksgiving in the heart of Melbourne Or on the sandy shores of the Gold Coast, this roast pork recipe ensures that your feast is both traditional and tantalisingly Australian.

INGREDIENTS:

2 kg pork loin roast
2 apples. peeled, cored and finely chopped
1 cup fresh breadcrumbs
1/4 cup fresh sage, chopped
1 onion, finely chopped
2 tbsp Olive oil
Salt and pepper, to taste
1 cup chicken stock

 

 

 

COOKING INSTRUCTIONS:

Stuffing Preparation: In a frying pan, heat olive oil over medium heat. Add chopped onion, sautéing until translucent. Mix in the apples, and cook for another 5 minutes. Transfer this mixture to a bowl, combining it with breadcrumbs and sage. Season with salt and pepper, stirring well.

Prepare the Pork: Preheat your oven to 220°C. Season the pork loin with salt and pepper. Make a slit along the meat, ensuring you don't cut all the way through. Stuff the pork with the apple and sage mixture.

Roasting: Place the stuffed pork loin in a roasting tray. Pour chicken stock into the tray, ensuring the bottom is covered Roast in the oven for 30 minutes, then reduce the temperature to 180°C, roasting for another 1 hour or until cooked through. Make sure to baste the pork occasionally with the stock and juices.

Resting: Once done, remove the pork from the oven and let it rest for about 10 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.

Serving: Slice the pork and serve with your favourite sides, ensuring a bit of the stuffing accompanies each serving.