Roast Pork with Pumpkin, Macadamia & Bacon Stuffing

PrepTime 20 Mins
Serves 4-6
Cook Time 50 Mins

1 x Riverview Farms Hot Roast Pork with Crackle


40g x butter

1 x onion, finely diced

200g x middle bacon, diced

1 x sprig rosemary, chopped, plus extra to serve

1 x clove garlic, finely chopped

350g x pumpkin, cut into 2cm cubes

2 x eggs, beaten

⅓ x loaf (110g) day-old sourdough, crusts removed, roughly torn into pieces

250g x firm ricotta, roughly crumbled

½ x cup (90g) macadamias, roughly chopped

sea salt & black pepper

To Serve

Salad Greens

  1. 1

    Preheat oven to 180°C.

  2. 2

    For the stuffing, heat butter in a large frypan over medium heat. Add onion and bacon and cook for 5-6 minutes until the onion is soft and the bacon begins to crisp around the edges.

  3. 3

    Add the rosemary and garlic and cook for 30 seconds until fragrant. Add the pumpkin and ¼ cup of water, cover and cook for 5-8 minutes until the pumpkin is just tender and the water has evaporated.

  4. 4

    Transfer to a bowl and cool slightly. Add the eggs, sourdough, ricotta and season with salt and pepper. Gently mix to combine.

  5. 5

    Transfer mixture to a 20 x 10cm loaf tin. Bake for 35-40 minutes until golden. Serve stuffing sliced with roast pork and salad greens.

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