Yesterday, I bought a Woolworths stuffed roast pork roll and prepared it by unwrapping, drying the skin, and leaving it in the fridge overnight as per instruction on the packet. Today, I am roasting it to serve with rocket leaves and medley tomatoes.

“The Woolworths Stuffed Roast Pork Roll is a convenient pre-prepared pork roast filled with savory ingredients, designed for easy oven-baking, resulting in a tender meal with crispy crackling. The butterflied meat saves prepare time, and the stuffing enhances flavour and moisture, making it a good option for weight-loss diets when selecting lean cuts.”

“Rocket leaves, or arugula, are nutrient-dense greens with a peppery flavour belonging to the cruciferous family. They are low in calories but high in vitamins A, C, K, calcium, and folate, promoting bone health and aiding in blood pressure regulation. Rich in Vitamin C, they help the immune system and wound healing. Additionally, rocket contains glucosinolates that protect cells from damage, prevent tumour growth, and provide antioxidants that shield the body from free radicals.”

“A medley of cherry tomatoes includes various colourful types, providing different antioxidants that support cell health. They contain lycopene for heart strength, Vitamin C for immune support, and beta-carotene for vision. Low in calories and high in water, they aid in satiety, while their antioxidants help protect skin from sun damage.”

Glad my bought roast pork is yummy, and my plate is colourful and healthy. Let’s roast!!!

Ingredients

1 packet stuffed roast pork, bought
2 yellow colours cherry tomatoes
1 red colour cherry tomato
1 orange colour cherry tomato
some rocket leaves

Method

Do one day in advance

Unwrap the roast. Pat the skin dry with a paper towel. Leave it in the fridge overnight uncovered. This makes the skin crispy (crackling). Rub the skin with 1 tbsp of olive oil and a heavy sprinkle of salt.

The next day

Preheat your oven to 240°C. Roast for 20 to 30 minutes at this high heat. Turn the oven down to 180°C. Cook for another 1 hour and 15 minutes (or 25 minutes per 500g) until the meat is done and the skin is crispy. Take the roast out. Cover it with foil. Let it sit for 15 minutes before slicing. This keeps the meat juicy.

Assemble

After 20 minutes, I sliced the roast pork. Place 2 rolls of pork on my plate and place some rocket next to it. Followed by 1 yellow cherry tomato, 1 orange cherry tomato, 1 red cherry tomato, and the other yellow cherry tomato. Serve immediately with a glass of Sauvignon Blanc. Enjoy!!!

Note: Yes, you can put the remaining cooked roast pork roll in the fridge. It will safely last for 3 to 4 days when stored properly. Put the pork in the fridge within 2 hours of cooking. Place the meat in a shallow container or wrap it tightly in foil or plastic wrap. This keeps the meat moist and stops bacteria from getting in. When you eat it again, make sure the meat gets hot and steaming all the way through.

If you know you will not eat the leftovers within 3 or 4 days, put the pork in the freezer instead. It will stay safe to eat in the freezer for about 2 to 3 months.

https://helenscchin.com/2025/07/07/roast-pork-roll-rocket-leaves-and-medley-tomato/

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