Cranberry, Apple & Walnut Pork Roulade
TOTAL TIME: 2 HOURS
2 kg boneless pork roast, butterflied
3 apples, peeled and diced
½ cup chopped walnuts
¾ cup chopped dried cranberries
⅔ cup breadcrumbs
⅓ cup melted butter
Freshly ground black pepper to taste
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 cm 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 180ºC. 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 70ºC.
Remove from oven and allow to rest for 15 minutes before slicing and serving.