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Roast Pork loin recipe with stuffing and the best technique to make crispy cracking

Crispy Rolled Pork with Easy Herb Stuffing

Credit: Whisk Media Group

Recipe by: Western Star

westernstarbutter.com.au

See all from Western Star

Average: 4.9 (26 votes)

143 Collected

Difficulty

Easy

Category

Pork

Main Ingredient

Butter

Prep:

35 mins

Cook:

1 hour 45 mins

Serves:

Incredible Roast Pork loin recipe with stuffing and the best technique to make crispy cracking

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Crispy Rolled Pork with Easy Herb Stuffing

Ingredients:

150 g Western Star Spreadable Original Soft 1 brown onion, finely chopped 4 garlic cloves, crushed ¼ cup fresh rosemary, finely chopped 2 tablespoons fresh thyme leaves 200 g crustless sourdough bread, torn into small pieces 1/3 cup fresh flat-leaf parsley, finely chopped 2 ½ cups (625 ml) chicken stock Salt and Pepper to taste 2 kg rolled pork loin (scored – see notes) 1 tablespoon olive oil 1 tablespoon sea salt flakes 8 red-skinned apples, halved, cored and seeded ¼ cup (35 g) plain flour ½ cup (125 ml) dry white wine (optional, see notes)

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Method:

Heat 70 g of the Spreadable in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Add 2 tablespoons of rosemary, half the thyme and bread pieces. Cook, stirring, for 2 minutes or until fragrant. Remove from heat. Add parsley and 1⁄2 cup stock. Stir to combine. Season with salt and pepper, to taste.
Preheat oven 250°C / 230°C fan-forced. Lay out pork, skin side up, on a rack in a heatproof large deep plate or baking dish, then pour a full kettle of boiling water over the pork to blister the skin. Drain and use paper towel to pat the rind completely dry.
Turn over pork and place, skin-side down, on a clean dry board. Slice through thickest part of pork horizontally, without cutting all the way through. Open out to form one large piece. Press herb and garlic stuffing along centre of pork. Roll pork to enclose stuffing, securing with kitchen string at 2 cm intervals.
Give the skin an extra pat dry with paper towel, then brush with the oil and rub with the 1 tbsp of sea salt. Place pork on a rack in large shallow baking dish. Roast for 30 minutes or until the rind crackles.
Reduce oven to 180°C / 160°C fan-forced. Roast pork for a further 45 minutes.
Melt 50 g of the Spreadable and brush over apples. Place apples around pork. Roast for a further 25 minutes or until pork juices run clear and apples are tender. Remove pork and apples from tray. Stand covered loosely with foil, for 10 minutes.
Meanwhile, to make a gravy using pan juices, discard any excess oil from roasting pan. Heat remaining Spreadable, rosemary and thyme until melted and fragrant. Add flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Gradually stir in wine, remaining 2 cups stock and any resting juices. Bring to the boil. Cook, stirring, until gravy thickens. Strain into a serving jug.
Serve sliced pork with apples and gravy.

Tips & Hints:

Scoring pork means to cut the skin just before hitting the meat so that the fat separates. This allows for better crackling. Most pork is already scored but if not, simply ask your butcher to do this for you, or use a very sharp knife.
Serve the Crispy Rolled Pork with gratin potatoes, broccolini, or a simple tray of mixed seasonal roast vegetables.
You can replace the white wine with an extra ½ cup of stock if you prefer a non-alcoholic gravy.

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Western Star: Spreadable Original Soft

The five-star Western Star taste you know and love, made more soft and spreadable.

Ideal for sandwiches, easy spreadable on toast, pancakes and more.

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Western Star: Spreadable Original Soft

The five-star Western Star taste you know and love, made more soft and spreadable.

Ideal for sandwiches, easy spreadable on toast, pancakes and more.

Add to your WOOLWORTHS online shop

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

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