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(Serves 8)
1 cup apple juice
1 cup (185g) dried apricots
2 garlic cloves, crushed
2.2kg rolled pork loin, rind on, scored (see Tip)
1½ tbsp chopped thyme
1 tbsp olive oil
Chutney, relish or gravy, to serve
Sea salt and pepper
Steamed beans and grilled baby apples (see Tip), to serve
Untie the pork (if tied), pat dry and place on a tray, rind side up. Sprinkle with sea salt. Refrigerate overnight to draw out moisture. Wipe off moisture and salt with a paper towel until the rind is dry.
Soak the apricots in apple juice for one hour until soft. Drain the apricots. Combine oil, thyme and garlic. Season.
Preheat the barbecue to 220°C-230°C. Cut a pocket along the meaty part of the pork. Spread thyme mixture all over the cut portion and then line with apricots. Roll up and tie firmly with kitchen string at regular intervals. Rub a small amount of oil over rind and sprinkle with sea salt.
Place the pork on a rack in a roasting pan so the pork is well risen from the base of the pan. Place on the barbecue grill plate, close the lid and cook for 40-45 minutes until golden and crackling forms. (If crackling is overbrowning on the ends, cover the ends with foil.)
Using an indirect heat method (see below), reduce the temperature to 190°C by turning off either one side of the heat or the inner burners, leaving the outside burners on. This will depend on what type of barbecue you have. If you have only high or low settings, adjust to medium-low.
Cook for a further 1 hour and 45 minutes or until the pork reaches an internal temperature of 71°C on a meat thermometer. Remove from the barbecue and allow to stand for 15 minutes before carving. Serve accompanied by beans and grilled apples, chutney, relish or gravy.
Tip: Ask your butcher to score the pork across the loin so the string is hidden. We halved Rockit apples, dipped the cut side in oil and grilled for three to five minutes until charred.
- For perfect crackling, always dry the pork out in the fridge overnight. If it’s too moist, it won’t crackle.
- Preheat your barbecue with all burners on and the lid down for 15 minutes. If you have a lid gauge, let it reach the desired cooking temperature. Take the meat out of the fridge 20 minutes prior to cooking.
- Use a metal tray and elevate your meat with a roasting rack. (We used a Jumbuck enamel roasting tray and a Matador grill topper as pictured in top image.)
- Indirect heat is best for roasts. On larger barbecues, leave the outside burners on but turn the centre burners off; on smaller models, turn one side burner off and move the meat to that side.
Check out our steps to clean tough grease and grime off your cooker.
Photo Credit: Alex Reinders
Asbestos, lead-based paints and copper chromium arsenic (CCA) treated timber are health hazards you need to look out for when renovating older homes. These substances can easily be disturbed when renovating and exposure to them can cause a range of life-threatening diseases and conditions including cancer. For information on the dangers of asbestos, lead-based paint and CCA treated timber and tips for dealing with these materials contact your local council's Environmental Health Officer or visit our Health & Safety page.
When following our advice in our D.I.Y. videos, make sure you use all equipment, including PPE, safely by following the manufacturer’s instructions. Check that the equipment is suitable for the task and that PPE fits properly. If you are unsure, hire an expert to do the job or talk to a Bunnings Team Member.
