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Roast Pork and Stuffing

Roast Pork and Stuffing

Roast Pork and Stuffing - delicious and moist and with the perfect crackling!
Course Main
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 8
Author Manuela Zangara


  • 1.5 kg – 3 1/3 lbs. loin pork boned and rolled
  • 20 gms – 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 red onion chopped
  • 4 cups white fresh breadcrumbs
  • ½ cup dried apricots chopped
  • ½ cup dried cranberries chopped
  • 1/3 cup pistachios chopped
  • ¼ cup sage leaves chopped
  • 2 eggs whisked
  • Salt and pepper to taste
  • Coarse salt and Vegetable Oil for the rind


  1. Pat dry the roast with a paper towel. Untie and unroll the pork.
  2. Place, skin side up and uncovered on a rack in a baking dish. Refrigerate overnight to dry the rind.
  3. The next day, heat the butter and oil in a frying pan over medium heat. Add the chopped onion and cook, stirring, for 5 minutes or until softened.
  4. Transfer to a bowl with the breadcrumbs, dried fruit, pistachios, sage and eggs. Stir to combine and season with salt and pepper to taste.
  5. Take the pork out of the fridge and place it, meat side up, on a board.
  6. Cover the pork meat with the stuffing. Re-roll and tie firmly with kitchen twine.
  7. Put the roast on a rack, then pour hot boiling water over the rind. This will help getting the perfect crackling. Pat dry with a paper towel.
  8. Rub rind with vegetable oil and sprinkle generously with salt (I used coarse salt).
  9. Line a baking dish with baking paper and place the rack into the dish. Sit the pork onto the rack.
  10. Bake in a pre-heated oven at 240°C for the first 50 minutes (until it crackles), then reduce the heat to 180°C and and cook for 30 - 35 minutes per kg, depending on how well you like your roast cooked.
  11. Once cooked, let the roast rest for 10 minutes before removing the crackling and slicing the roast.
  12. Serve warm with the crackling on the side.