Nuwave Oven Recipes - TVSN

ROAST LOIN OF PORK with
APPLE CRANBERRY STUFFING
Ingredients:
1 boneless loin of pork
Sea salt and freshly ground pepper
1 cup seasoned croutons
½ cup chicken stock
1 cup cored, peeled, chopped green apples
⅓ cup dried cranberries
⅓ cup chopped walnuts, toasted
¼ cup minced shallots
2tbsp pure maple syrup
1tsp minced rosemary
Method:
Make stuffing and take to your family butcher and ask him to stuff the pork and score the skin.
Alternatively, you can do it yourself as follows:
1. Rinse pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the
roast. Then angle the knife and cut horizontally almost all of the way through, on both sides.
2. Unfold the pork and cut tiny slits in the surface of the meat.
3. Cover with 2 layers of plastic wrap. Pound with a meat mallet to flatten as much as possible.
4. Sprinkle with salt and pepper and set aside.
STUFFING
1. Place croutons and stock in a small bowl and let sit for 5mins, until the croutons have absorbed the
stock and have softened. Mash up the croutons a bit with a fork.
2. Stir in the apples, cranberries, walnuts, shallots, maple syrup and rosemary.
Spread mixture over surface of the pork.
Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and
secure with kitchen string.
At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
Rub scored skin of roast with about 1tbsp oil, massaging well into the scored slits. Sprinkle liberally with
sea salt.
Roast in NuWave ovenon 2.5cm rack, level 10 for the suggested time from your NuWave cooking chart
calculating by the weight of the roast (ie: 25min/500g fresh). Add your roast vegetables when the meat has
about an hour to go.
Everyone loves crackling and the NuWave oven does it easier, healthier and perfectly every time saving you power,
time and money
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