Stuffed Pork With Walnut Crust

A main course inspired by balmy Langudoc nights, punctuated only by the sound of crickets and the clack of petonque balls. Delicious served hot with a simple salad and also cold for a lunchtime picnic - I even think its worth roasting two at a time so there are leftovers for that picnic!

Category:  Main Course  - 


For 4 people


  • 1 onion, finely chopped
  • 1 clove {mosgloss=garlic, crushed}
  • 8 black olives, roughly chopped
  • 3 sundried tomatoes, roughly chopped
  • rosemary, finely chopped
  • boneless pork roasting joint
  • 25 g walnuts, toasted & ground
  • oil

Stuffed Pork With Walnut Crust Directions

  1. 1. Gently soften the onion and garlic in olive oil, using a non-stick frying pan. Add the olives, tomatoes and rosemary. Continue to cook for another 2-3 minutes. Cool. Pre-heat the oven to 175 degrees C

  2. 2. On a chopping board, remove all the string from the pork joint and unroll, top side down. Spoon the onion filling in a line down the middle, re-roll tightly and tie. Don't worry if some of the filling oozes out, just pack it back in agan after tying.
  3. 3. Place the pork in a roasting tin, right side up and remove the visible fat. With your fingers, gently pat the ground walnuts in place, with a final press to ensure they stay in place.

  4. 4. Sprinkle with olive oil and roast in the pre-heated oven for about 1 - 1 1/4 hours or until the juices run clear.
  5. 5. Remove from the oven, cover with a cloth and allow to rest for 10-15 minutes before serving.

  6. Rolling and Stringing the pork: Detailed insructions can be found in the recipe for Herbed Stuffed Pork