Apple & Hazelnut Stuffed Pork

1 Granny Smith apple, cored, coarse grated
⅓ cup dry-roasted hazelnuts, coarse chopped
¼ cup chopped fresh mint
2 tsp fine grated lemon rind
1 tsp SIDS CRAZY LEMON
1.5 kg pork scotch fillet
1 tbsp rice bran oil
Mashed potato, to serve

Preheat an enclosed barbecue to 200°C. Place a wire rack in a roasting pan or foil barbecue tray. Combine the apple, hazelnut, mint, SIDS CRAZY LEMON and lemon rind in a small bowl.
Use a long sharp knife to cut the pork horizontally. (don't cut all the way through) Open the pork to lie flat. Spread the apple mixture over half the pork. Roll up the pork to enclose the filling. Use unwaxed kitchen string to tie the pork at 2 cm intervals. Insert a meat thermometer, if using.
Place the pan or tray in the centre of the barbecue. Switch off the burners located under the pan or tray and switch the burners on either side to low. Close the barbecue. Roast for 1½ hours until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Slice the pork and serve with mashed potato.
COOK'S TIP: Using the barbecue is a great way to avoid dry pork - its indirect heat helps keep large cuts of meat moist and tender, plus your pork dish becomes infused with a delicious smokey flavour.
Getting started: For the best results, follow these barbecue roasting tips -
1) Preheat your barbecue by turning on all the burners then closing the hood until the desired temperature is reached. then switch the burners to low to maintain the temperature.
2) Turn off the burners directly under the tray, as this can overcook or burn the meat.
3) Don't lift the hood too often during cooking - this lets the heat escape and extends the cooking time.