Roast Pork with Pistachio and Apricots
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 bacon rashers, finely chopped
1/4 cup pistachios, coarsely chopped
1/3 cup dried apricots
1 cup dried breadcrumbs
1 boned, rolled leg pork
2 teaspoons sea salt flakes
4 just-ripe pears, quartered
2 tablespoons plain flour
1/2 cup apple cider
1 cup chicken stock
Fresh bay leaves, to serve
1. Preheat oven to 230°C. Heat half the oil in a frying pan over medium heat. Add onion, garlic and bacon and cook, stirring, for 5 minutes or until onion softens. Add the pistachios and cook, stirring, for 2 minutes or until lightly toasted. Remove from heat and set aside to cool slightly.
2. Transfer to a medium bowl. Add the apricots and breadcrumbs and stir to combine. Season with salt and pepper.
3. Place pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for stuffing. Place stuffi g across the centre of pork. Roll to enclose. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt. Use your hands to rub into the rind. Roast for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest.
4. Meanwhile, place pan over medium heat. Add the pears and cook, turning occasionally, for 5 minutes or until lightly caramelised. Transfer to platter with pork. Add flour to pan and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add cider; bring to the boil. Add stock; bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a jug.
5. Sprinkle bay leaves around the pork, if desired. Serve with gravy on the side.