Prep Time
10m
Cooking Time
1h
Serves
4
Fuel
Gas
Ingredients
Method
01.
Preheat your BBQ for indirect cooking at about 250°C.
02.
Heat half oil in pan over medium heat.
03.
Add onion, pancetta and garlic. Stir until onion softens.
04.
Add macadamias and stir for 4 minutes or until nuts are lightly golden. Remove from heat and set aside.
05.
Once cool, combine pine nuts, breadcrumbs, sage and egg. Season with salt and pepper.
06.
With a knife, make a 5cm deep cut under the eye of the loin to make a cavity for the stuffing.
07.
Place stuffing across the centre of the meat and roll to enclose filling.
08.
Secure rolled meat with kitchen string, tying at 2cm intervals.
09.
Place the meat on your Roast Rack and Drip Tray Combo.
10.
Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind.
11.
Place into the hot BBQ, pull the lid down and cook for 15 minutes, then turn down to 180°C and cook for a further 35-40 minutes or until pork is tender.
12.
Remove from the oven.
13.
Cover with foil and allow to rest for half the amount of time the meat was required to cook.
14.
Cut pork into slices and serve.
