Chargrilled capsicum & cashew stuffed roast pork

Ingredients

100g bought chargrilled capsicum, finely chopped
110g (1/2 cup) SunRice Brown Rice in 90 Seconds
45g (1/4 cup) dry-roasted cashews, finely chopped
1 shallot, ends trimmed, thinly sliced
2 tbs chopped fresh coriander
2.5kg boned rolled loin of pork, string removed
2 tbs olive oil
11/2 tbs sea salt flakes
Kaffir lime leaves, to serve
Roasted pumpkin & pears
1.6kg Kent pumpkin, unpeeled, halved, deseeded,
cut into 3cm-thick slices, cut into thirds crossways
5 small Packham or William pears,
halved lengthways, cored
Port jus
625ml (21/2 cups) port
625ml (21/2 cups) chicken stock

 

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Method

1. Preheat oven to 230°C. Combine the capsicum, rice, cashews, shallot and coriander in a bowl. Season with pepper.
2. Place the pork, rind-side up, on a clean work surface. Use
a sharp knife to score the rind crossways, to the fat layer, at 2cm intervals. Turn pork over. Cut a vertical slit in the thick end. Open the pork to sit flat. Place the capsicum mixture along the centre. Starting from the thick end, roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals (see p 56).
3. Place the pork, rind-side up, in a roasting pan. Drizzle over
1 tablespoon of oil. Rub salt into the cuts. Roast for 35 minutes
or until rind crackles. Reduce temperature to 200°C. Roast for
20 minutes. To make the roasted pumpkin & pears, place the pumpkin, pear and remaining oil in a bowl and turn to coat. Arrange around pork and roast for 1 hour or until pork is cooked through. Transfer
the pork to a serving platter. Cover with foil and set aside to rest.
4. Meanwhile, to make the port jus, use a spoon to remove the top layer of oil from the roasting pan, leaving behind any pan juices. Discard the oil. Add the port and chicken stock to the pan and stir to combine. Place over high heat and bring to the boil. Cook, stirring, for 20-25 minutes or until the jus thickens.
5. Arrange the roasted pumpkin & pears and kaffir lime leaves around the pork. Serve with the port jus.
Per serve: 58g protein, 36g fat (11g saturated fat),
26g carb, 3.5g dietary fibre, 2970kJ (710 Cals).
TIME PLAN TIP Prepare this recipe to the end of step 2 up to 4 hours ahead. Cover with plastic wrap and place in the fridge. Continue from step 3, 21/2 hours before serving.