Christmas rolled roast pork loin with apple and thyme

Interiors expert Wendy Moore takes a traditional approach to Christmas lunch with a decadent roast pork.
Rolled pork loin with apple and thyme and a bean salad on a white Christmas tablescape.Photography: Cath Muscat/The Interiors Edit / Styling: Imogene Abady
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For Wendy Moore, Christmas is all about family with a relaxed but elegant lunch the perfect way to celebrate. To keep things simple, a roast is a delicious addition to the holiday table with this rolled pork loin crispy and beautifully seasoned with an apple and thyme stuffing. Serve with roast potatoes and a side of salad to complete your Christmas feast.

Rolled roast pork loin recipe Wendy Moore Christmas
“It’s a bit of a family tradition for Mum to cook the pork the night before, and for us to eat the pork crackling on Christmas Eve while it’s still hot,” Wendy says. (Photography: Cath Muscat/The Interiors Edit / Styling: Imogene Abady)





Place pork, rind-side down, on a clean surface. Trim any excess fat from underside. Cut a 2cm cavity between fat and fillet. Turn pork over and score rind at 2cm intervals or into a diamond pattern with the tip of a very sharp knife. Place pork, rind-side up on a tray. Sprinkle with salt and leave uncovered in the fridge overnight.


Pat moisture off the rind with paper towel.


To make stuffing, cut apples into eighths, remove core. Heat half the butter in a medium non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until onion is soft. Transfer to a bowl. Add remaining butter to same pan. Add apple wedges. Cook until beginning to soften and colour. Stir through thyme. Add to onions in bowl, season and stir to combine.


Preheat oven to 230°C (210°C fan-forced). Place pork rind-side down. Place apple mixture along cavity. Roll up firmly and secure at regular intervals with kitchen string. Rub oil over pork. Grind salt all over rind.


Place in a large roasting dish and roast for 30 minutes or until rind becomes golden and has crackled. Reduce temperature to 180°C (160°C fan-forced) and roast for 1 hour and 30 minutes or until juices run clear. Transfer to a platter, cover with foil and rest for 20 minutes.


To make gravy, scrape any pan juices from roasting dish into a large jug. Skim fat. Combine flour with ¼ cup of juices to form paste. Whisk in remaining pan juices, stock and soy. Pour into a medium saucepan and bring to the boil, whisking until thickened.


Serve pork carved with roast potatoes and gravy.

“Leave the crackling in the oven for a bit longer than you think – and use a lot of salt.”

Rolled pork loin with apple and thyme and a bean salad on a white Christmas tablescape.
Serving platters and glassware from Suzie Anderson Home. (Photography: Cath Muscat/The Interiors Edit / Styling: Imogene Abady)

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