Roast Pork With Macadamia Nut Stuffing And Cider Gr

Name: Roast Pork With Macadamia Nut Stuffing And Cider Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Stuffed Pork Shoulder; 2 1/2 tbsp butter; 1 None red apple, cored, finely chopped; 2 tsp fresh thyme leaves; 1/3 cup fresh breadcrumbs; 1/2 cup macadamia nuts, chopped; 3 3/4 lb boneless pork shoulder, skin scored; 1 tbsp olive oil; 1 tbsp flaked sea salt; None None Gravy; 1/4 cup all-purpose flour; 2 cups chicken or vegetable stock; 1 2/3 cups apple cider

Servings: persons

None None Stuffed Pork Shoulder
2 1/2 tbsp butter
1 None red apple, cored, finely chopped
2 tsp fresh thyme leaves
1/3 cup fresh breadcrumbs
1/2 cup macadamia nuts, chopped
3 3/4 lb boneless pork shoulder, skin scored
1 tbsp olive oil
1 tbsp flaked sea salt
None None Gravy
1/4 cup all-purpose flour
2 cups chicken or vegetable stock
1 2/3 cups apple cider

1
Preheat oven to 425u00b0F.
2
To make the stuffing, melt butter in a small saucepan over low heat. Saute apple and thyme for 2-3 mins, until apple is tender. Remove from heat. Add breadcrumbs and nuts. Season. Spread mixture over inside of pork. Roll up and tie with butcher's twine.
3
Place pork, skin-side up, on a roasting rack in a large baking dish. Pat skin dry with paper towels. Brush with oil and sprinkle with sea salt. Roast pork for 20 mins. Reduce heat to 350u00b0F and roast for another 1 hour 30 mins, until juices run clear. Remove pork from pan, cover with foil and let rest for 10 mins.
4
Meanwhile, to make the gravy, heat pan juices over medium heat. Add flour and cook, stirring, for 1 min. Gradually whisk in stock and cider and stir until smooth. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins. Season.
5
Carve pork. Serve with gravy and cracking.

1447

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: None None Stuffed Pork Shoulder, 2 1/2 tbsp butter, 1 None red apple, cored, finely chopped, 2 tsp fresh thyme leaves, and more.

Yes, Roast Pork With Macadamia Nut Stuffing And Cider Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork With Macadamia Nut Stuffing And Cider Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions