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Roast pork stuffed with prunes, pine nuts and parsley

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This roast pork recipe is complete with crispy crackling and mouth-watering stuffing. It makes the perfect Sunday roast.

  • Serves4
  • Cook time1 hour 35 minutes
  • Prep time20 minutes, + Cooling and 15 mins resting time
Thickly sliced roast pork leg, stuffed with prunes, pine nuts and parsley

Ingredients

  • 20g butter, chopped
  • 1 1/2 tbsp olive oil
  • 1/2 brown onion, finely chopped
  • 3 short-cut bacon rashers, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (40g) seeded prunes, coarsely chopped
  • 1/3 cup (25g) fresh breadcrumbs
  • 1 tbsp pine nuts, toasted, chopped
  • 2 tbsp flat-leaf parsley leaves, finely chopped
  • 1.8kg Coles Australian Pork Leg Roast Boneless, scored at 1cm intervals
  • 1 tbsp sea salt flakes
  • 8 baby carrots
  • 2 fennel bulbs, trimmed, quartered lengthways
  • 2 parsnips, peeled, quartered lengthways
  • 1 tbsp honey
  • 2 tsp lemon juice
  • Steamed greens, to serve

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 oven to 230°C. Melt the butter and 2 tsp oil in a frying pan over medium heat. Add the onion, bacon and half the garlic. Cook for 5 mins. Add the prunes and cook for 2-3 mins. Remove from heat and stir in the breadcrumbs, pine nuts and parsley. Season. Set aside to cool completely.

  2. Step 2

    Untie pork and open to lie flat. Cut a horizontal slit in the thick end of the pork (don’t cut all the way through). Place the stuffing along the centre of the pork and roll up to enclose. Use kitchen string to tie the pork crossways at 2cm intervals to secure. Place the pork, rind-side up, in a large roasting pan. Sprinkle with salt and massage it over the rind and into the cuts. Roast the pork for 40 mins or until the rind crackles.

  3. Step 3

    Reduce oven to 180°C. Place the carrots, fennel and parsnips around pork. Combine the remaining oil, honey, lemon juice and garlic. Season and pour over the vegetables. Roast pork and vegetables for 45-50 mins or until pork and vegetables are cooked. Transfer the pork to a plate and set aside for 15 mins to rest. Slice and serve with roasted vegetables, steamed greens and pan juices.

    Notes: You will need unwaxed white kitchen string and a large roasting pan for this recipe.

    For the best crackling, remove pork from packaging, pat dry with paper towel and place on a plate. Lightly cover with paper towel and refrigerate for 24 hours. Use leftover roast pork in sandwiches the next day.