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Sage and Macadamia Pork Roast

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“From a pamphlet from the local butcher. Suggested you serve with roast vegetables or salad.”
1hr 10mins

Ingredients Nutrition

  • 1 12 kg pork loin (rind on)
  • 6 bread (slices crumbed)
  • 100 g butter (melted)
  • 2 tablespoons sage (dried)
  • 12 cup parsley (chopped)
  • 3 spring onions (scallions finely chopped)
  • 100 g macadamia nuts (chopped)
  • sea salt
  • sage leaf (for garnish)


  1. Preheat oven to 250°C.
  2. Score the pork rind thinly and lay flat on a board rind side down.
  3. Combine the bread crumbs, melted butter, sage, parsley, spring onions and macadamia nuts in a large bowl and mix well.
  4. Place the seasoning into the centre of the pork and roll to enclose and then insert skewers and lace with string to secure and place on a rack in a baking tray.
  5. Rub the surface with oil and sea salt.
  6. Cook for 20 minutes then reduce heat to 180C for a further 40 to 50 minutes depending upon the weight (allow 40 minutes per kilo).
  7. Allow to stand for 10 minutes prior to slicing and serving with vegetables or salad of choice.

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