Method
1. Preheat oven to 220 Degrees C.
Place Nuts in the bowl of a food processor and process until finely chopped.
2. Add Breadcrumbs, Pancetta, Parsley and Horseradish and process until combined.
3. Using a sharp knife to score the Pork Rind, crossways, to the fat layer, at 2 cm intervals.
4. Turn Pork over and cut a vertical slit into the think end.
5. Open the thick end of the loin to sit flat and place nut mixture along the centre.
6. Beginning at the thicker end, roll up to enclose the filling. Use unwaced white kitchen string to tie at 2 cm intervals.
8. Place the Pork, rind side up, in a roasting pan. Rub Salt into the cuts. Toast for 25 minutes or until rind crackles.
9. Reduce temperature to 190 degrees and roast for a further hour.
10. Transfer the Pork to a serving platter and cover with foil. Set aside for 10 minutes to rest.
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Ingredients
145g (1 Cup) of Whole Macadamia Nuts
105g (1 1/2 Cup) fresh Breadcrumbs
6 Slices mild Pancetta, finely chopped
1/3 Cup loosely packed fresh continental Parsley Leaves
1 Tablespoon Horseradish Cream
2.5 Kg Boned Rolled Loin of Pork, string removed
1 1/2 Tablespoon Sea Salt Flakes
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