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  • 50g butter

  • 3 rashers Primo middle bacon, rind removed, finely chopped

  • 1/2 small brown onion, finely chopped

  • 1/2 (70g) cup chopped unsalted macadamia nuts

  • 1 large granny smith apple, peeled, finely chopped

  • 1 1/4 cups fresh breadcrumbs

  • 1/4 cup chopped fresh flat-leaf parsley leaves

  • 2 tbsp finely chopped fresh rosemary leaves

  • 1.5kg rolled pork loin

  • 1 tbsp olive oil

  • 2 tsp sea salt

  • Coles Apple sauce, to serve


Step 1 Melt butterin a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add macadamias. Cook, stirring, for 5 to 7 minutes or until macadamias are golden. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary. Preheat barbecue on high with hood closed.

Step 2 Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.

Step 3 Cook pork, with hood down, using indirect heat (see note), for 20 minutes. Reduce barbecue temperature to medium. Cook for 1 hour 30 minutes using indirect heat or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.

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