Walnut and Raisin Flavored Roast Loin of Pork

It’s Christmas time and it’s roasting time! Of course, a comprehensive Christmas recipe collection should not have only three, five, ten but an array roast variations.

Roasts are aplenty but some roasts simply stand out. Among the lot we pick a savory walnut and raisin flavored roast loin of pork.

If you are planning to host a party for eight, a 2.5 kilogram boned loin of pork should live up to the occasion.

First, make sure the rind of the pork have been scored. On your kitchen table prepare the following:

* 30 grams butter
* 1 tablespoons olive oil
* 2 garlic cloves, crushed
* 50 grams pancetta, chopped
* 8 pieces small red apples
* 2 1/2 tablespoons plain flour
* 2 cups beef stock
* 2 teaspoons finely grated lemon rind
* 100 grams quince or cabernet paste
* 1/3 cup raisins
* 1/3 cup chopped walnuts
* 1 egg, lightly whisked
* 1/2 cup dry red wine or sherry
* 1/4 cup chopped sage
* 2 medium leeks, sliced
* 1 teaspoon salt
* raisin and walnut seasoning
* 2 1/2 cups fresh breadcrumbs

Make the raisin and walnut seasoning at least 4 hours before roasting time. Put the raisins in a medium bowl and pour over the dry red wine or sherry. Drain raisins well, reserve the wine and set aside to use for gravy.

Over medium heat, put the olive oil and melted butter in a medium frying pan. Stir in the leek, pale section only, and cook until leeks are tender then add the garlic and pancetta. Transfer to a bowl and add walnuts, raisins, lemon rind, sage, breadcrumbs and egg and set aside to slightly cool.

While the oven is preheated at 220°C, place the pork on the table with the skin-side down. In the thickest portion of the meat cut a vertical slit but careful not to cut all the way through. Your pork should open out to form one flat piece.

Down the centre of the pork, place the stuffing then pick the thick end and rolling up pork to enclose filling then secure with kitchen string. Place pork in a roasting pan and rub skin with oil and salt. Roast the pork, uncovered, for 25 minutes.

When the pork rind shows some crackle reduce temperature to 180°C and roast for another hour. Meanwhile, prick the bottom of each apple a few times using small knife then arrange them around the pork. Roast for 35 to 40 minutes more.

Make your gravy by taking 2 tablespoons of fat from the roasting pan and place over medium heat. Add flour and cook, stirring constantly until mixture begins to boil.

Add the reserved wine, beef stock and cabernet paste. Stir constantly making sure the paste is melted then turn off the heat when gravy boils and thickens. Strain the gravy well into a medium jug. As soon as roast is done, transfer to a platter. Garnish your Christmas recipe with roast apples and your
choice of extra trimmings.