Roasted Pork Scotch Fillet


  • 2kg boneless pork scotch fillet
  • 1 tbs olive oil
  • 2 tsp fennel seeds
  • 2 tsp sea salt flakes
  • 6 green apples, halved
  • 60 mlmaple syrup
Prune and apricot stuffing
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 150ml chicken stock
  • 200g day-old white bread, cut into 1 cm cubes, toasted
  • 100g tinned apricots, drained, diced
  • 50g driedapricots, diced
  • 180g pitted prunes, coarsely chopped
  • 75g pistachios, coarsely chopped
  • 1 tbs chopped sage


  1. Preheat oven to 220°C.
  2. To make the prune and apricot stuffing, heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the chicken stock and bring to the boil. Remove from heat, add the croutons and stir to combine. Cover and set aside for 5 minutes.
  3. Add the prunes, apricots, pistachios and sage and toss to combine. Season with salt and pepper.
  4. Lay the pork flat, skin-side up, on a clean work surface. Use a sharp knife to score the skin width ways at 1cm intervals, cutting deeply into fat layer. Turn pork and make a 5cmdeep cut under the eye of the meat, to create a cavity for the stuffing. Spoon the stuffing into the cavity. Roll the pork to enclose the stuffing and use kitchen string to tie at 2cm intervals to secure.
  5. Place the pork in a large roasting pan. Drizzle with oil and sprinkle with fennel seeds and salt. Use your hands to rub spices and oil into the skin. Roast in oven for 30 minutes. Reduce temperature to 190°C and roast for a further 45 minutes.
  6. Place the apples around the pork and drizzle with maple syrup. Roast for a further 15 minutes or until pork is cooked through and apples are tender. Remove from oven. Cover with foil and set aside for 15 minutes to rest. Place on a serving platter and cut into slices to serve.
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