Serves
4
Ingredients
- ¼ Dole Tropical Gold pineapple, finely chopped
- 1 spring onion, chopped
- 2 tbsp chopped parsley
- ½ cup pecan nuts
- salt and pepper
- 1.5 kg boned pork loin, unrolled
- 1 tbsp olive oil
- extra salt
METHOD
- Preheat the oven to 220°C.
- To prepare the stuffing, combine the pineapple, spring onion, parsley, pecan nuts, salt and pepper in a small bowl.
- Spread the pineapple stuffing down the middle of the loin of pork, cutting a larger pocket if necessary to accommodate all the stuffing.
- Roll up the pork and secure by tying firmly with string at 5 cm intervals.
- Brush the pork rind with the olive oil and sprinkle with extra salt.
- Place on a rack in a roasting pan.
- Roast for 15 to 20 minutes then reduce the heat to 180°C and cook for a further 45 to 60 minutes or until the pork is cooked.
- Serve with Caramelised Roast Kumara and Tropical Gold Pineapple and steamed green vegetables.
