Roast Pork with Chutney Stuffing and Glazed Fruits
Prep:  30 minutes
Cook:  1 hour 45 minutes
Serves:  8
Average: 4.8 (14 votes)
Difficulty:
Cuisine:
Saved:
Australian
65
Recipe by: Rosella
Amazing pork roast with crispy pork crackling and a stuffing recipe that'll take your family dinner to a new level. Serve with seasonal glazed fruits such as apples, pears, stone fruit and more!
Credit: Whisk Media Group
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Roast Pork with Chutney Stuffing and Glazed Fruits
Ingredients:
Apple and Chutney Stuffing
Roast Pork with crispy crackling and glazed vegetables
Method:
Apple and Chutney Stuffing
  1. Preheat oven to 230°C (fan-forced)
  2. Heat oil and butter in a small frying pan over medium-high heat. Add onion and cook, stirring for 3-4 minutes. Add the garlic, dried apple, rosemary and thyme and cook for 3-4 minutes. Stir in fruit chutney and bread and mix well. Cook, stirring for 5 minutes or until the bread becomes crispy and dry. Transfer mixture a bowl and cool. Season with salt and pepper and add egg yolk. Mix well
Roast Pork with crispy crackling and glazed vegetables
  1. Remove string from pork and place skin-side down onto a clean dry board. Slice through thickest part of pork horizontally, without cutting all the way through. Open out to form one large piece
  2. Press apple and fruit chutney stuffing along the centre. Roll pork to enclose stuffing, securing with kitchen string every 5cm
  3. Place pork skin-side up into a large roasting pan. Pat dry with paper towel. Drizzle over 1 tablespoon of oil and rub with salt. Roast for 30 minutes. Reduce oven temperature to 160°C (fan-forced) and roast for a further 60 minutes
  4. Meanwhile, combine fruit chutney and oil. Season with salt and pepper. Arrange fruit over a lined baking tray and brush with chutney glaze. Scatter over fresh thyme. Cook for 30-40 minutes
  5. Remove pork from oven and cover loosely with foil. Set aside for 15 mins to rest. Slice pork thinly and serve with roasted fruit
Tips & Hints:
  • Use any seasonal fruits. Try apples and pears in winter or stone fruit in summer
  • To get the best crackling, stuff and roll the pork. Pat the pork rind dry and leave in the refrigerator for 2-24 hours uncovered
  • Internal temperature for cooked pork should be 63-65°C
  • Rest pork for the full 15 minutes. The pork will continue to cook and it will make carving easier
  • To cook in an air fryer, place roast into the air fryer basket with the rind up. Cook on 200°C for 20 minutes. Reduce heat to 180°C and cook for nominated time. Transfer the roast to a carving board or plater & rest for 10 minutes. Carve and serve
  • To calculate cook time, add 25 minutes for every 500g of pork
Rosella fruit chutney
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