barbecued stuffed pork loin
  • Servings: 8
  • 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
  1. 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
  2. remove string from pork. unroll on a board, skin side down. slice cross-ways 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.
  3. cook pork, with hood down for 20 minutes. reduce barbecue temperature to medium. cook for 1 hour 30 minutes or until juice run clear when a skewer is inserted into centre. remove pork. cover with foil. stand for 10 minutes. slice and serve with apple sauce