I made really yummy pork roast tonight, the stuffing was bread crumbs, grated Jazz apple (so tasty!!), roasted Macadamias, basil, coriandah and an egg!
I mashed up a recipe from the coles magazine, and when I couldn't buy sage - I instead used our home grown basil and native coriandah we have growin on our balcony.
I used a butterflyed loin roast and the quantities for the stuffing are:
It was lucky the roast came wrapped in string as I was out of kitchen string, if you don't have any make sure you untie the roast when you open it to stuff it. Otherwise it'll be hard to pack in the amazingness!
The rub on the skin was fennel seeds and salt flakes.
I cooked it in the BBQ uncovered (the meat that is, you must put the good down) for 30 minutes at 230 degrees celcuis, then I reduced it to 180 degrees for another 30 minutes (place your heavy veg like potatoes and parsnips in right at the beginning). Then added the apples and lighter veg for another 30 minutes - finally letting it rest for 10 minutes.
I roasted some apples, parsnips, sweet potatoes and capsicum to garnish the dish. I didn't make any gravy but I reckon and apple sauce would've worked a treat.
My apple sauce recipe is 2 apples, cored and cubed into 1 cm pieces. A combination of sugar, white wine and cinnamon, quantities are to taste.... Don't go overboard on the cinnamon.... Boil altogether till the apples are soft and then mash with a fork and scoop over the pork.