Roast capsicum and goat cheese filled pork loin roast with crackling

Prep time 15 minutes Cook time 1 hour 30 minutes

Serves 4 people



  • 1.5kg pork loin roast, rind on
  • 2 red capsicums, roasted
  • 200g goat cheese, cubed
  • Olive oil
  • Flaked salt

To serve

  • Roasted potatoes
  • Salad


  1. 1.
    Remove the bands from the roast and lay rind side down on a chopping board.
  2. 2.
    Remove the skin from the capsicum and cut into wide strips. Lay the capsicum along the length and sides of the roast.
  3. 3.
    Lay the goat cheese along the centre of the roast. Roll to enclose cheese and replace the bands to secure the shape.
  4. 4.
    Score the rind carefully using a Stanley knife. Rub surface with oil and dust with flaked salt.
  5. 5.
    Place the pork roast into the baking dish rind side up and cook in the preheated oven for 20 minutes, then reduce the oven temperature to 180⁰C for 25 minutes per 500g. Allow roast to stand for 5 minutes prior to slicing.
  6. 6.
    Serve hot with roasted potatoes and salad.

General Information

Capsicum and goat cheese may be replaced with spinach leaves and semi dried tomatoes or green olives.

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