Pork Loin Roast With Pecan & Apple Gravy

Instructions

1. Preheat oven to 450°F.
2. Process nuts in a food processor until finely chopped.
3. Add breadcrumbs, pancetta, parsley and horseradish to pecans and process until combined.
4. With skin-side up, score pork crossways to fat layer with sharp knife at 1-inch intervals. Turn pork over; cut a vertical slit partially through the thick end.
5. Open thick end and place nut mixture down the center, then beginning at thicker end, roll up to enclose filling.
6. Tie at 2-inch intervals with white kitchen string.
7. Place pork, skin-side up, in a roasting pan and rub salt into the scored skin.
8. Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven.
9. Reduce temperature to 350°F.
10. Coat squash and onions with oil and spoon around pork.
11. Roast for another 30 to 45 minutes or until internal temperature reaches 150°F then remove from oven.
12. Transfer pork to a serving platter and surround with vegetables. Cover with foil and set aside 10 minutes to rest.
13. For gravy, strain drippings from roasting pan into a bowl and melt butter in roasting pan over medium heat until foaming.
14. Stir in flour and cook 2 minutes or until mixture bubbles. Gradually add chicken stock and stir until mixture thickens then stir in apple juice and pan drippings; boil gently 5 minutes.
15. Remove string and slice pork loin 1-inch thick and serve with gravy.