Dress up your pork roast with our creamy brie cheese, and apples stuffed with breadcrumbs and pecans. This is our twist on the old fashioned Kiwi pork roast - this side deserves a round of applause.
- 30 gms of butter
- 1 small onion
- 6 sage leaves, shredded + extra whole leaves
- 1 clove of garlic, crushed
- 4 slices of fresh breadcrumbs
- ½ cup of pecans
- 1 wheel of Mainland Special Reserve Brie Cheese (125 gms), sliced
- 2 tablespoons of honey
- 2 tablespoons of apple cider vinegar
- 4 apples
- 1 pork roast
- 2 teaspoons of sea salt
- Cook the pork to your liking with a good sprinkling of salt on the skin.
- For the apples - Melt the butter in a medium frying pan and sauté the onion, sage and garlic for 2-3 minutes over a low heat until soft and fragrant.
- Whizz the breadcrumbs and pecans until coarse breadcrumbs. Add the breadcrumbs to the pan with half the chopped brie and mix together well.
- Cut the apples in half and scoop out the core and enough flesh to make a nest.
- Fill each apple with the stuffing mixture and top with a sage leaf and the remaining brie slices.
- Place on a lined baking tray or surrounding the pork and brush the outside of the apples with combined honey and vinegar and spray the tops with oil.
- Bake for 20-25 minutes or until the apples are tender and stuffing golden.