Air fryer pork with peach and pecan stuffing

For the stuffing, in a frying pan, heat oil on medium heat. Sauté onion for 4–5 minutes, until golden. Add garlic and sage. Cook for 1 minute. Remove from heat and transfer to a large bowl. Cool slightly, then stir in remaining ingredients.

Place pork, rind side down, on a clean work surface. Remove any string. Use a large sharp knife to make a cut along the thickest part of the pork to make a cavity for the stuffing (don’t cut all the way through). Press stuffing along the centre of the pork (reserve any extra stuffing to cook next to the pork). Use kitchen string to
tie pork at 5cm intervals to secure. Rub skin with salt.

Preheat air fryer to 200°C for 3 minutes. Taking care, place pork, rind side up, in the air-fryer basket. Cook, uncovered, for 40 minutes or until rind is blistered and browned. Reset air fryer temperature to 160°C, roast for a further 30 minutes or until pork is tender (internal temperature 70–75°C is reached on a meat thermometer).

Remove pork from the air fryer, cover loosely with foil, and let stand for 10 minutes before carving. Serve with extra peaches and fried sage leaves.