Rolled Pork Loin with Couscous, Macadamia and Cranberry Stuffing

Ingredients                      

3 kg rolled pork loin                                    Olive oil and sea salt, for crackling

250 grams couscous                                    180 grams dried cranberries

110 grams macadamia halves                    2 tspn fennel seeds

1 tbsp pine nuts                                            1 tbsp orange juice

Olive oil

Method

1. Preheat oven to 220 C (200 c fan-forced).
2. Prepare couscous as per instructions on the packet.
3. Roughly chop, either by hand or using an electric blender, macadamias, pine nuts and fennel seeds.
4. Combine nut mixture with the couscous and cranberries.
5. Add the orange juice and enough olive oil to bring the mixture together.
6. Stuff the pork and re-roll and tie with butchers’ string.
7. Rub the skin of the pork fry, with paper towel and then liberally spread with olive oil and sea salt.
8. Cook pork on high for 20 minutes.  Reduce temperature to 190 C (180 C fan-forced) and cook for 45 minutes per kg.  Test with skewer, the pork is cooked when juices run clear.