Roast Pork With Macadamia Nut Stuffing And Cider Gravy

• 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 425u0b0F.
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 350u0b0F 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.

butter, red apple, thyme, fresh breadcrumbs, nuts, pork shoulder, olive oil, salt, gravy, allpurpose, chicken, apple cider

Taken from recipes-plus.com/api/v2.0/recipes/27940 (may not work)