Cranberry, Apple and Walnut Pork Roulade
We all know what a great pair apple and pork are, and with the addition of festive cranberries and tasty walnuts, this roulade is sure to be a winner on your table this Christmas. You can prepare the roulade in advance and refrigerate overnight ready for cooking.
How long will it take?
2 hours
What’s the serving size?
Serves 8
What do I need?
- 2 kg boneless pork roast, butterflied
- 3 apples, peeled and diced
- ½ cup chopped walnuts
- ¾ cup chopped dried cranberries
- 2/3 cup breadcrumbs
- 1/3 cup melted butter
- Salt
- Freshly ground black pepper to taste
How do I make it?
- Combine apples, walnuts, cranberries, breadcrumbs and butter in a bowl and set aside.
- Lay pork on work surface and spread the stuffing apple mixture over the pork, leaving a 1 ½ centimetre border on all edges. Roll about ¼ of the pork over, then continue to roll encasing the stuffing inside the pork. Use kitchen twine to tie the pork several times to hold it together. Refrigerate until ready to cook.
- Preheat oven to 180C.
- Place stuffed pork on a rack set over a roasting pan. Season with salt and pepper and cook for 1 ½ hours or until the internal temperature measures 70C.
- Remove from oven and allow to rest for 15 minutes before slicing and serving.
