Roast Pork with Rosella Fruit Chutney Filling & Glazed Fruits
Roast Pork stuffed with Rosella Fruit Chutney & glazed seasonal fruits. Perfect for special occasions, takes about 1.5 hours to cook. Delicate flavor, satisfying texture.
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Cooking tools:
- Butcher's twine
- Instant-read thermometer
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Spatula
- Kitchen towel
- Serving platter
Ingredients
- STUFFING:
- 2 tbsp neutral oil
- 50g butter
- 1 brown onion, finely chopped
- 1 tsp Galiko Garlic Paste
- ¼ cup dried apple, diced
- 1 tbsp chopped fresh rosemary
- 2 tsp fresh thyme leaves
- 1/3 cup Rosella Fruit Chutney
- 1 cup breadcrumbs
- 1 egg yolk
- ½ tsp salt
- ½ tsp ground black pepper
- ROAST:
- 2-3kg roast pork loin/belly skin on
- Salt for roast skin preparation
- ½ cup Rosella Fruit Chutney
- Seasonal stone fruit (plums, peaches, pears, apples)
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