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Roast pineapple and leek pork

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This easy Roast pineapple and leek pork dish is sure to be a hit at the dinner table, and is an easy way to switch up your usual roast.

  • Serves6
  • Cook time2 hour 15 minutes
  • Prep time20 minutes, (+ 10 mins cooling and 15 mins resting time)
Roast pineapple and leek pork

Ingredients

  • 40g butter
  • 1 leek, pale section only, sliced thinly
  • 2 garlic cloves, crushed
  • ½ cup finely chopped fresh pineapple
  • 1 cup (70g) fresh breadcrumbs (made from day-old Sourdough bread – available in selected stores only)
  • 1 tbs thyme leaves
  • 1 Coles Australian Free Range Egg
  • 2kg Coles Australian Pork Forequarter Roast Boneless
  • 2 tbs olive oil
  • 1 tbs sea salt flakes
  • 2 x 400g pkt Coles Fresh Baby Potatoes with Herb Butter
  • 2 bunches asparagus, woody ends trimmed
  • 8 spring onions, cut into 10cm lengths

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat a covered barbecue on high (alternatively, preheat oven to 230°C).

  2. Step 2

    Heat the butter in a small frying pan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until leek softens. Transfer to a bowl. Set aside to cool for 10 mins. Add the pineapple, breadcrumbs, thyme and egg. Stir to combine. Season.

  3. Step 3

    Place the pork, rind-side up, on a clean work surface. Pat dry with paper towel. Turn the pork over and use a sharp knife to make a 5cm-deep cut under the centre of the meat. Place the pineapple and leek stuffing across the centre of the pork. Roll the pork to enclose the filling. Use kitchen string to tie the pork at 3cm intervals to secure. Place, rind-side up, in a baking tray. Drizzle with the oil. Sprinkle with salt. Rub the salt over the rind and into the cuts. Roast in the covered barbecue using indirect heat for 30 mins or until rind begins to crackle (alternatively, roast in the oven for 30 mins or until rind begins to crackle).

  4. Step 4

    Preheat barbecue to medium. (Alternatively, reduce oven to 180°C). Roast for a further 30 mins. Arrange the potatoes and herb butter from the packet around the pork. Roast for 1 hour or until pork is just cooked through. Transfer pork to a serving platter. Cover with foil and set aside for 15 mins to rest. Thickly slice.

  5. Step 5

    Add the asparagus and spring onions to the potato mixture. Roast for 10 mins until asparagus is tender. Arrange the vegetables around the pork in the platter to serve.