Ingredients
Dried fruit salad, finely chopped (6 prunes, ½ pear, 2 slices
apple, 1 nectarine or peach, 2 apricots)
white wine
½ cup coarsely crushed raw macadamia nuts (put nuts in a plastic
bag and bang with a mallet)
scant teaspoon of ground coriander
ground black pepper
½ cup loosely packed fresh white breadcrumbs
1.5kg pork loin (boned)
Method
Sprinkle white wine over the
dried fruit and leave it soften. Mix in the nuts, spices and breadcrumbs.
Open the pork loin and cut if
required, to make a flat piece that can be rolled and tied. Place six pieces of
cotton cooking twine under the meat.
Spread the stuffing over the
meat then roll and tie as tightly as possible with twine.
Rub the meat with olive oil
and a generous amount of salt.
Place into a hot over (220C)
until the skin is crisp then reduce temperature to 180C and cook for 2 hours.
Check with a meat thermometer before serving (should be 75C/170F). Serve with
potatoes and a green salad.
This can also be cooked in a covered BBQ such as a Weber or Weber Q. In a Weber use the indirect method. In a Weber Q, place the meat in a baking paper-lined foil tray on the roasting trivet and use foil under the trivet to shield the meat from direct heat. Cook over high heat initially to make the crackling crisp and reduce the gas setting to medium once the skin is crisp.
