barbecued stuffed pork loin


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

50g butter
3 rashers bacon, rind removed, finely chopped
1/2 brown onion, finely chopped
1/2 cup macadamias nuts, finely chopped
1 large granny smith apple, peeled, finely chopped
1 1/4 cups breadcrumbs
1/4 cup chopped parsley leaves
2 tablespoons finely chopped rosemary leaves
1.5 kg rolled pork loin
1 tablespoon olive oil
2 teaspoons sea salt


Directions

melt butter in frying pan over medium-high heat. add bacon and onion. cook stirring for 3 to 4 minutes or until onion has softened. add macadamias. cook, stirring, for 5 to 7 minutes or until macadamias are golden. remove from heat. stir in apple, breadcrumb, parsley and rosemary. preheat barbecue on high with hood closed


remove string from pork. unroll on a board, skin side down. slice crossways through the thickest part of the meat without cutting through to skin. open out to form 1 large piece. press stuffing in a wide row on cut side of the loin. roll up pork to enclose stuffing. tie with kitchen string at 3cm interval to secure. rub with oil. sprinkle with salt. place in a large, disposable foil baking dish.


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