Recipe by Abbey Wendland
Prep: 15 mins
Cook: 2.5 hrs
1 SchuAm Pork loin - bone removed and rolled
1 tsp salt
100g dried Turkish Apricots
1/2 tsp vege stock powder
150g blue cheese
1/4 cup finely diced rosemary
1 tsp caster sugar
Preheat oven to 220 degrees Celsius.
Blitz stuffing ingredients until small (coarse) pieces.
Unroll pork loin, skin side down and cut slightly further into the pork loin to open (butterfly) the meat, around another 10cm to create a place to fill with stuffing. Place stuffing evenly on the pork and flatten. Roll up the pork nice and tight and using cotton butchers twine, truss tightly. Metal skewers can be used.
Pour boiling hot water over the skin of the pork to start the drying process of the skin, pat dry and rub with salt.
Place in oven at 220 degrees Celsius for 20-30min or until crackling forms then drop the temperature to 140 and cook for a further 25min. Check with thermometer that pork is at 63 degrees Celsius. Remove from the oven and rest.
While the pork is resting. In a pot over medium heat stir together cream, rosemary and blue cheese until boiling, simmer until reduced by 1/2. Whisk in butter, add sugar to taste, depending on how strong your blue cheese is. Slice pork and serve.