This recipe uses the KitchenAid Platinum ExactSlice Food Processor.
Ingredients
1.5 kg piece pork loin, scored
100g macadamia nuts
1 bunch parsley, leaves and stems, roughly chopped
Leaves from 4 sprigs of fresh oregano
Thick strips of rind from two lemons and
Flesh of 1 lemon, pith removed
2 tablespoons olive oil
Vegetable oil, for drizzling
Salt flakes
4 pears, cut into quarters
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
Method
For best results use the KitchenAid Platinum ExactSlice Food Processor
Preheat the oven to 200°C (180°C fan forced)
Cut 3 or or 4 deep pockets about 1cm apart across the piece of pork. Spread the nuts over an oven tray and roast for 5 minutes or until golden. Remove and set aside
Attach the work bowl (large) to the KitchenAid Artisan Food Processor with the multipurpose blade
Add nuts, herbs, lemon rind, lemon and olive oil. Cover and process for 5 seconds or until chopped and combined
Spread about 3/4 of the stuffing down into the pockets, pushing it down. Generously spread oil and salt over the crackling, rubbing it in with your finger tips
Increase the oven temperature to 220°C (200°C fan forced). Place the pork onto a rack inside a baking dish. Roast for 20 minutes. Reduce the temperature to 190°C (170°C fan forced) and cook for 40 minutes per kg of pork
Increase the oven temperature to 220°C (200°C fan forced), place the pears into the dish basting with the juices and sprinkling with brown sugar and balsamic vinegar. Push the remaining stuffing into the pockets and cook the pork for a further 10 minutes (this last 10 minutes will crispen the crackling). Remove pork from the oven and set aside for 20 minutes while the pears continue roasting
