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–+ servings
Roast port with gluten-free stuffing sit in a red baking dish surrounded by crispy baked potatoes.

Rolled Pork With Gluten-Free Stuffing

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Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Course Main Course
Servings 6

Ingredients
 

  • 2 kg pork loin with rind untied
  • 2 tablespoons olive oil
  • salt

GLUTEN-FREE STUFFING

  • 5 slices stale gluten-free bread roughly chopped to make chunky bread crumbs
  • 3 tablespoons butter
  • 1 medium onion finely diced
  • ½ cup macadamias finely chopped
  • ½ cup dried peaches finely chopped
  • 3 sage leaves thinly sliced
  • salt and pepper to taste

Instructions
 

  • To make the stuffing, place gluten-free bread in a food processor and blitz until the mixture resembles crumbs. Transfer to a large bowl and set aside.
  • Melt butter in a frying pan over medium-high heat, add onion and macadamias and cook, stirring occasionally, for 3-4 minutes or until onion has softened. Allow to cool slightly then transfer to the bowl containing the breadcrumbs.
  • Add remaining stuffing ingredients to the bowl and stir to combine.
  • Pat pork loin dry with paper towel, then place on a wire rack in the kitchen sink. Pour a jug of boiling water over the rind, then use paper towel to pat dry.
  • Preheat oven to 220°C. Lay pork, skin-side down, on a chopping board. Spoon stuffing mixture down the centre of the pork, then roll firmly and tie securely with kitchen twine.
  • Rub skin with oil and sprinkle generously with salt. Place pork onto a rack in a roasting pan. Roast for 30 minutes. Reduce heat to 180°C and cook for a further 1 hour and 30 minutes (allow 45 minutes per kilo) or until cooked through. Transfer pork to a large plate for serving.

Notes

HOW TO TELL IF PORK IS COOKED
Achieving the perfect roast pork requires precision and a meat thermometer. Insert the thermometer into the thickest part of the roast and wait for the internal temperature to reach 71°C (192°F). Afterwards, let the roast rest for 15 minutes to seal in the juices and redistribute them evenly. This creates a succulent and flavorful experience for every bite.
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