Maple-glazed pork with cranberry and pecan stuffing
Time to make: 35 mins , plus 2-3 hrs cooking
(at time of publication)
Nutrition Info.(per serve)
- 1 boneless pork shoulder roast (about 2.7kg, fat-trimmed and ‘butterflied’. Allow 1 hour of cooking per kilo of meat. See Step 2 for details.)
- Cranberry pecan stuffing
- This recipe makes enough stuffing for a roast up to 3kg in weight.
- 1/2 tablespoon oil
- 1 onion, chopped
- 1/2 cup finely chopped celery
- 4 slices whole grain bread, made into breadcrumbs (use stale bread)
- 1/2 cup dried cranberries (also known as Craisins)
- 1/2 cup (70g) chopped pecans
- 1 medium apple, unpeeled, grated
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 2 tablespoons chopped parsley
- salt and pepper, to season
- Maple glaze
- 1/2 cup brown sugarlight brown cane sugarX
- 1/4 cup water
- 1 heaped teaspoon whole grain mustard
- 1/2 tablespoon malt vinegar
- cooking twine or jute string, to tie the roast
Total fat 19g
Saturated fat 6g
Dietary fibre 2g
1 Preheat oven to 160°C. To prepare stuffing, heat oil in a small pan. Add onion and celery. Cook gently until softened. Allow to cool. Place onion mixture in a bowl and mix with remaining stuffing ingredients.
2 To prepare roast, weigh meat after it’s fat-trimmed to work out cooking time. To butterfly meat, aim to create a rectangular piece of pork reasonably even in thickness. Cut an incision in the longest side of the joint from one end to the other, then slice into the incision to create a top and bottom with a hinge (but don’t slice completely through). Open meat and lay it flat on a board with cut sides facing up. Cover meat with plastic wrap. Beat with a rolling pin to get even thickness.
3 Remove plastic wrap. Spread stuffing over meat, leaving a 2cm border along edges to stop any spillage. Roll meat like a Swiss roll, tucking in any odd bits and working from the long side. Tie string at 2cm intervals to hold roll together.
4 Place baking paper in a roasting pan. Place rolled meat in pan.
5 To prepare glaze, combine ingredients in a small pan. Heat until sugar is dissolved. Brush glaze liberally over meat. Baste meat with remaining glaze at intervals during cooking. The meat is cooked when the time is complete or a meat thermometer shows an internal temperature of 70°C. Allow to rest for at least 10 minutes before slicing.
The pork can be prepared ahead of time and kept in the fridge until ready to cook. Take it out of the fridge for 30 minutes before cooking.
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