Ingredients
¼ Dole Tropical Gold pineapple
finely chopped
1 spring onion
chopped
2 tbsp parsley
chopped
1 cup pecan nuts
salt and pepper
1.5kg boned pork loin
unrolled
1 tbsp olive oil
extra salt
Allergy Advice
Contains Nuts
Equipment
- 1 oven
- 1 small bowl
- 1 string
- 1 roasting pan
- 1 rack
Instructions
- 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.
Notes
Tip
This recipe was bought to you by Dole.
