03 5998 5330 | 200 Moores Rd, Clyde VIC 3978
Arnotts Vegetable Farms

Crispy Pork, Carrots & Beet

Crispy Pork with Roasted Dutch Carrots and Redbeet

Apple and Sage Stuffing
• 40g butter, melted
• 1 small brown onion, chopped
• 2 cups (120g) fresh breadcrumbs
• 1 green apple, grated
• 2 tablespoons sage, roughly chopped
• 2 tablespoons thyme, roughly chopped
• Sea salt and cracked black pepper
Roast Pork and Vegetables
• 3kg loin of pork
• Olive oil for rubbing
• Sea salt flakes
• 1 bunch baby beetroots, trimmed
• 2 bunches baby carrots, trimmed
• Sage sprigs
• Thyme sprigs
• 1/3 cup (80ml) olive oil
• Sea salt and cracked black pepper
Sage Salt
• 1/2 cup sage leaves
• 2 tablespoons sea salt flakes

1. Preheat the oven to 220°C fan forced (425°F).
2. To make the apple and sage stuffing, heat the butter in a small frying pan over medium heat until melted, add the onion and cook for 1-2 minutes or until softened. Place the onion, breadcrumbs, apple, sage, thyme, salt and pepper in a bowl and mix well to combine.
3. To make the roast pork and vegetables, use the point of a sharp knife to score the skin of the pork at 1.5cm intervals. Lay the loin out flat, place the stuffing down the middle and roll up. Secure with kitchen string and rub the skin with oil and salt. Place the meat on a rack in a baking dish. Bake for 30 minutes. Reduce the heat to 200°C (400°F).
4. Place the beetroot, carrot, sage and thyme in a bowl, add the oil, salt and pepper, and toss to coat. Add to the baking dish and bake for a further 50-60 minutes or until the pork is cooked to your liking.
5. To make the sage salt, place the sage and salt in a small food processor and process until combined.
6. Serve with the sage salt on the side.
Serves 6-8