Good for a special occasion or Sunday roasts.

Ingredients

1.5kg free-range pork loin, fat scored

500g Desiree potatoes, quartered

3 tsp Pukara Estate Pepper & Olive Smoked Salt

3 tsp fennel seeds

Kitchen string

Pork Stuffing:

3 tbsp Pukara Estate Macadamia & Chilli Dukkah

Small handful of pitted dates, finely sliced

3 tbsp Pukara Estate Pomegranate Balsamic Vinegar

2 tbsp Pukara Estate Herb Flavoured Extra Virgin Olive Oil

Method

Preheat oven to 220°C.

Combine stuffing ingredients in a bowl. Place the pork, skin side down, on a board. Cover the meat with the stuffing mixture. Roll up and tie tightly with kitchen string.

Rub a little oil over the skin and generously cover with Pukara Estate Salt and fennel seeds, working them into the scored skin.

Place the pork on top of the quartered potatoes in a roasting dish. Sprinkle the potatoes with the remaining salt. Add half a cup of water to the roasting dish.

Cook the pork at 220°C for 30 minutes. Reduce the temperature to 160°C and roast for 1–1½ hours until golden brown and the crackling is crispy.

Rest the meat for 15 minutes before serving. Serve with all your favourite trimmings.