INGREDIENTS
- ½ cup macadamia nuts
- ¼ cup dried cranberries, or craisins
- ¼ cup pistachio
- ¼ teaspoon ground cinnamon powder
- pinch of salt
- ¼ teaspoon black peppercorns
- 4 or 5 whole cloves
- 1.4- 1.5 kg boneless scotch pork (rolled)
DIRECTIONS
- Set the oven to warm to 170 degrees
- Remove the pork from the fridge
- Add the ingredients (except the pork!) to a 350ml blending cup
- Securely attach the grinding blade to the top of the cup
- Align the cup onto the BlitzPro base unit and turn the cup clockwise to process the ingredients to a thick paste
- Blend the ingredients for 20 seconds, or until the desired consistency is reached.
- The paste does not need to be very smooth. It is nice to feel the texture of some of the nuts as you enjoy the meal.
- Unscrew the cup from the base unit and remove the lid with the grinding blade
- Unroll the pork by cutting any string holding it in shape and scoop the paste out of the cup, smoothing it over the center of the meat.
- When all of the paste has been added to the center of the meat, re-roll the pork using new string to secure it back into a roll.
- Create your own choice of side dishes to serve with this meal while the pork is in the oven cooking.
- Place the pork into a baking dish and cook for 1 hour and 30 minutes or until cooked through. Test the temperature with a meat thermometer to ensure it is at least 160 F or 71 degrees Celsius. Cover with foil or similar and an allow to rest for 10 minutes prior to slicing to serve
Recipes created and shared by Kyrstie Barcak at A Fresh Legacy – Grow Fresh Cook Fresh
Kyrstie helps and inspires families to grow their own vegetable garden and enjoy fresh healthy meals. She is the creator of the Kitchen Garden Box and her first book is due for release in March 2016.
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