Roast Pork Loin, Rolled with Fig and Cumquat Stuffing

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Servings: 4

• Ingredients

1.5kg boneless pork loin
3 glace cumquats
3 tbsp fresh rosemary leaves
1 cup cooked chestnuts
3/4 cup pure fruit fig jam
1 tbsp Olive oil
Salt

• Directions

• Preheat the oven to 200˚C.

  Use the TupperChef™ Utility Knife to cut the cumquats into half.

  With the Blade insert attached, place cumquats, rosemary leaves and chestnuts in the Quick Chef II. Cover and process until roughly chopped.

  Transfer cumquat mixture to the Bake 2 Basics Small Bowl with ¼ cup of fig jam and combine with the TupperChef Spatula.

  Place the pork loin skin side down onto the green Flexible Cutting Mat. Using the TupperChef Scissors slice through the thickest part of the pork horizontally, creating a pocket for the stuffing.

  *(Alternatively, ask your butcher to do this for you.)

  Spread the remaining fig jam over the pork and then stuff the pocket with the cumquat and fig mixture. Roll the loin over and tie securely with butchers string. Use the TupperChef Scissors to cut off long string ends.

  Place the pork into the UltraPro™ 3.5 Litre Oval, drizzle olive oil over the skin and rub in a touch of salt. Roast, uncovered, for 10-15 minutes at 200˚C, and then reduce heat to 180˚C.

  Use the TupperChef Baking Brush to baste the roast with the cooking juices every 20 minutes. Cook for a further 55 - 60 minutes, or until cooked through.

  Remove from the oven, cover and allow to rest in a warm place for 15 minutes before serving.