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    Saturday, January 02, 2016

    Barbecued stuffed pork loin Recipe

    Barbecued stuffed pork loin Recipe 

        50g butter
        3 rashers Primo middle bacon, rind removed, finely chopped
        1/2 small brown onion, finely chopped
        1/2 (70g) cup chopped unsalted macadamia nuts
        1 large granny smith apple, peeled, finely chopped
        1 1/4 cups fresh breadcrumbs
        1/4 cup chopped fresh flat-leaf parsley leaves
        2 tablespoons finely chopped fresh rosemary leaves
        1.5kg rolled pork loin
        1 tablespoon olive oil
        2 teaspoons sea salt
        Apple sauce, to serve

    Barbecued stuffed pork loin Recipe
        Step 1

        Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add macadamias. Cook, stirring, for 5 to 7 minutes or until macadamias are golden. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary. Preheat barbecue on high with hood closed.
        Step 2

        Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.
        Step 3

        Cook pork, with hood down, using indirect heat (see note), for 20 minutes. Reduce barbecue temperature to medium. Cook for 1 hour 30 minutes using indirect heat or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.
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    Item Reviewed: Barbecued stuffed pork loin Recipe Rating: 5 Reviewed By: Mrs. Chef
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