Barbecue Pork Loin with Country Style Herb Roasters

Serves: 10 20 minutes prep time 30 minutes per 500g cook time

Ingredients

• Apple and Sage Stuffing:
• ½ onion, peeled and finely chopped
• 1 stalk celery, trimmed and finely diced
• 400g can Wattie's Simpy Diced Apple
• 2 Tbsp freshly chopped sage
• 3 cups fresh white breadcrumbs
• 1 egg, beaten
• 
  100% New Zealand Pork Boneless Loin Roast, with a long flap, well scored
• 700g bag Wattie’s frozen Country Style Herb Roasters
• 1 red onion, peeled & sliced into wedges
• 1 red and yellow pepper, deseeded and cut into 2cm strips

Method

1. Gently cook the onion and celery in a dash of oil until tender, but not brown. Mix together the Wattie’s Simply Diced Apple , sage, breadcrumbs, egg and the cooked onion and celery. Season with salt and pepper.

2. Place the 100% New Zealand Pork Boneless Loin Roast , skin side down on a chopping board, arrange half the stuffing down the centre. Bring the flap over to enclose the stuffing and tie securely with string. Rub the skin well with oil and sprinkle with salt.

3. Preheat the barbecue to 230ºC. Place prepared pork on a rack in a foil lined roasting tin, placing a meat thermometer into the thickest part of the pork. Barbecue the pork in the centre of the barbecue, only use the burners either side of the pork, not under the pork. Cover and keep the temperature, as close to 200ºC as possible, allowing 30 mins per 500 grams cooking time, or about 2 hours in total. Pork is cooked when it reaches an internal temperature of 71ºC. Remove the cooked pork and allow the roast to rest 15 mins before carving.

4. Roll the remaining stuffing into balls. Lightly oil barbecue plate and cook the Wattie’s frozen Country Style Herb Roasters over a moderate heat for 6-7 minutes each side with stuffing balls, red onion and peppers. Serve the pork loin sliced with roasted vegetables and stuffing balls.

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