Crispy roast pork with rum gravy

Crispy roast pork with rum gravy


Create a meal to remember with this crispy roast pork served with a bold, dark rum gravy.

The ingredient of Crispy roast pork with rum gravy

  1. 50g butter
  2. 1 eschalot, sliced
  3. 2 garlic cloves, crushed
  4. 1/2 teaspoon ground cinnamon
  5. 400g pineapple, peeled, chopped into 1cm pieces
  6. 1 1/4 cups fresh breadcrumbs
  7. 1 egg, lightly beaten
  8. 2 tablespoons chopped walnuts
  9. 1/4 cup chopped fresh flat-leaf parsley
  10. 1 tablespoon finely chopped fresh rosemary, plus extra leaves to garnish
  11. 2kg rolled pork loin
  12. 2 tablespoons sea salt flakes
  13. Steamed greens, to serve
  14. 40g butter
  15. 2 garlic cloves, crushed
  16. 1 tablespoon plain flour
  17. 1/2 cup dark rum
  18. 1 cup chicken stock

The instruction how to make Crispy roast pork with rum gravy

  1. Melt butter in a frying pan over medium heat. Add eschalot. Cook, stirring, for 5 minutes or until softened. Add garlic and cinnamon. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add pineapple, breadcrumbs, egg, walnuts, parsley and half the rosemary. Season with salt and pepper. Mix well to combine.
  2. Preheat oven to 250C/230C fan-forced. Remove string from pork. Unroll. Pat dry with paper towel. Place on a board. Score rind at 1cm intervals. Place pork, skin-side down, on board. Slice crossways through thickest part of the meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose. Tie with kitchen string at 3cm intervals to secure. Place on a lightly greased wire rack in a large flameproof roasting pan. Combine salt and remaining rosemary in a bowl. Rub all over pork.
  3. Roast for 30 minutes. Reduce heat to 180C/160C fan-forced. Roast for a further 1 hour 30 minutes or until juices run clear when a skewer is inserted into centre of pork. Transfer pork to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Pour pan juices into a medium jug. Skim and discard any excess fat.
  4. To make the rum gravy, melt butter in roasting pan over medium-high heat. Add garlic. Cook, stirring for 30 seconds or until fragrant. Add flour. Cook for 1 minute or until lightly browned. Stir in rum. Bring to a simmer, stirring. Simmer for 1 minute. Gradually stir in stock and pan juices from pork. Bring to the boil, stirring. Cook, stirring occasionally, for 3 to 4 minutes or until thickened slightly. Season with pepper.
  5. Slice pork. Sprinkle with extra rosemary. Serve with steamed greens and rum gravy.

Nutritions of Crispy roast pork with rum gravy


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