Pancetta-wrapped pork with apple stuffing
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This showstopper can be prepared a day ahead - just remove it from the refrigerator about an hour before roasting it.
- 1 chorizo
- 1 small apple
- 1/4 cup dried apricots
- 4 green onions
- 1 tbsp chopped fresh rosemary
- 1/2 tsp dried oregano
- 1/4 tsp each salt and pepper
- 1 to 1.5 kg boneless pork-loin roast
- 4 round, thin slices of pancetta
- 4 sprigs fresh rosemary
- Butcher's string , or twine
- Preheat oven to 350F (180C) and line a baking sheet with foil. For stuffing, finely chop sausage, unpeeled apple and apricots. Place all in a medium bowl. Stir in green onions, rosemary, oregano and salt and pepper. Set aside.
- If pork has netting, discard. Using a long knife, slice meat in half horizontally, but not all the way through, so you can open it up like a book. For a small roast, cover one side of the “book” with about two-thirds of stuffing. For a large roast, use all the stuffing. Leaving a 1-in. (2.5-cm) edge, fold other side of “book” over sausage mixture. Wrap or cover pork with pancetta, overlapping slightly. Top with rosemary sprigs. Tie with twine to hold everything in place. Seal any extra stuffing in a foil package.
- Place pork on prepared baking sheet and stuffing package beside it. Roast in centre of preheated oven until an instant-read thermometer inserted into thickest part of pork reads 155F (70C), 50 to 70 min. Remove roast to a carving board. Let stand for 10 min, then thickly slice.
Nutrition (per serving)
- 36 g,
- 4 g,
- 9 g,