- Prep Time:20 mins
- Cook Time:75 mins
Macadamia and Pesto Pork Loin
Call us dramatic, but we think there’s nothing better in the world than a bite of a perfect piece of pork crackling. This pork loin is crispy on the outside, moist on the inside and stuffed with pesto, macadamias and added chick peas. The chick peas complement the nutty flavour of the stuffing, and help to give the roast an easy boost of fibre. Dig in!
Original recipe by Simply Great Meals | 11.12.14
+1 1 Can (125g) Chick Peas
- ¼ cup Leggo's Pesto – Traditional Basil
- 1 ½ cups fresh white breadcrumbs
- ½ cup coarsely chopped macadamia nuts
- ¼ cup chopped spring onions
- 1.5 kg rolled pork loin
- 1 tbsp olive oil
- salt flakes
- Roasted vegetables, for serving
Place Leggo’s Pesto, bread crumbs, nuts and spring onions in a large bowl and stir until combined to make a stuffing mixture.
ADD DRAINED AND MASHED EDGELL CHICK PEAS. MIX UNTIL COMBINED.
Lay pork loin flat, rind side down. Spoon stuffing in a log shape along the length of the loin. Roll up firmly and tie with cooking string at regular intervals to secure. Score rind. Rub rind with oil. Rub in salt, turning over to coat well. Place in a lightly greased baking dish, seam side down.
Bake in a preheated oven at 220°C for 15 minutes. Reduce heat to 190°C and cook for a further hour. Rest for 20 minutes. Serve with roasted vegetables.
Resting meat after cooking allows the juices to settle for a more succulent result.
Add Edgell Tiny Taters to the roasting pan during last hour of cooking.