Ingredients
- 2 kg boneless pork loin
- 1 cup dried cranberries
- 2 tbsp Cobram Estate Olive Oil
- 1 onion, finely chopped
- 200g streaky bacon, chopped
- 1 loaf sourdough, crust removed
- 1 apple, coarsely grated
- 1/3 cup parsley, chopped
- Sea salt flakes and black pepper, to taste
Serves 8 | Cooking time 2 hours 50 mins
Method:
- Remove string from pork. Using a sharp knife, score skin at 1cm intervals to form a criss cross pattern. Place pork skin-side up on a rack in the sink and pour boiling water over. Drain and pat dry with paper towel. Lay skin-side up in a baking tray. Chill uncovered overnight.
- Place cranberries in a bowl and cover with boiling water. Leave for 15 mins to soften. Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat. Add onion and bacon and cook for 10 mins or until onion is softened. Set aside and allow to cool.
- Process bread in a food processor to form crumbs. Transfer to a bowl and stir in cranberries, bacon mixture, apple and parsley. Season and stir to combine.
- Preheat oven to 220°C (200°C fan-forced). Lay pork, skin-side down, on a chopping board. Spoon filling down the centre of the pork, then roll firmly and tie with kitchen twine. Rub skin with oil and sprinkle generously with salt. Place pork onto a wire rack in a roasting pan. Roast for 30 mins. Reduce heat to 190°C and cook for a further 1 hour and 30 mins or until cooked through and juices run clear. Roast