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Scottsdale Pork

paddock-bred in the cuckoo valley tasmania

Roasted capsicum and goat cheese filled pork loin with crackling



To serve

Cooking Instructions:

  1. Pre-heat oven to 220°C.
  2. Remove the bands from the roast and lay rind side down on a chopping board.
  3. Remove the skin from the capsicum and cut into wide strips. Lay the capsicum along the length and sides of the roast
  4. Lay the goat cheese along the centre of the roast. Roll to enclose cheese and replace the bands to secure the shape.
  5. Score the rind carefully using a Stanley knife. Rub surface with oil and dust with flaked salt.
  6. Place the pork roast into the baking dish rind side up and cook in the pre-heated oven for 20 minutes, then reduce the oven temperature to 180°C for 25 minutes per 500 g. Allow roast to stand for 5 minutes prior to slicing.
  7. Serve hot with roasted potatoes and salad.

Notes: capsicum and goat cheese may be replaced with spinach leaves and semi dried tomatoes or green olives. Try this recipe for a delicious Christmas.

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