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What you’ll need
1 boneless centre-cut pork loin (1.8kg)
2 tbsp thyme salt (equal amounts of dried thyme and salt mixed together)
3 tbsp unsalted butter
⅓ 150g ham, roughly chopped
3 shallots, peeled and thinly sliced
2 pears, peeled and diced
1 cup apple cider
1 bunch fresh thyme, stemmed and chopped
3 fresh rosemary sprigs
3 fennel fronds
3 onions, peeled and cut into quarters with onion layers separated
How to do it
1 Thoroughly massage the pork with the thyme salt. Place it on a baking rack and refrigerate it overnight.
2 An hour before cooking the pork, take it out of the fridge. Preheat the oven to 180°C.
3 In a large frying pan, melt the butter on medium. Add the ham and cook until caramelised, 15 to 20 minutes. Add the shallots and cook until golden, 5 minutes. Add the pears and cook until softened, 15 minutes. Add the cider, turn the heat to high, and cook until the stuffing is chunky. Chill it on a baking sheet for 15 minutes.
4 Stuff the pork loin. On a foil-lined baking sheet, place the thyme, rosemary, fennel, and onions and top with the pork. Roast until an instant read thermometer inserted into the center reads 60°C. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing.
Makes 8 to 10 servings