Pork loin rolled with leek, prune and pistachio pilaf
( SERVES 4 )
Photo by Babiche Martens
Stuffing the pork adds extra flavours and textures as you cut through the meat. Juicy prunes are the perfect accompaniment with roast pork, along with a few spices to flavour the meat. To test for doneness, stick a sharp knife in the middle, remove it and place it on your chin. If it's hot your meat is cooked.
|2 cloves||Garlic, crushed|
|½ tsp||Fresh coriander|
|1 Tbsp||Fresh rosemary, chopped|
|½ cup||Pitted prunes, cut in half|
|½||Orange, freshly zested and juiced|
|1 cup||Rice, cooked|
|¼ cup||Fresh parsley|
|1 kg||Pork loin, skin scored|
|1||Vegetables, to roast such as kumara sweeties, carrots, parsnip, rubbed with oil|
- Preheat oven to 180C.
- Place butter into a frying pan and melt. Add leek and garlic. Cook for 5 minutes until leek has softened. Add turmeric, cumin, coriander and rosemary. Cook for 2 minutes.
- Into a bowl place leek, prunes, orange, rice and parsley. Combine well.
- Lie the pork flat on the bench and place stuffing into middle. Roll and tie tightly with string. Place on to a roasting dish.
- Place into oven for 1 hour then add your choice of vegetables to roast. Continue to cook for 35-40 minutes until golden and brown.
- If pork hasn't crackled turn up the oven to 200C for the last 20 minutes.
- Serve with gravy and/or apple sauce.