Pork loin rolled with leek, prune and pistachio pilaf
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.