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Apricot pork loin roast with Moroccan couscous
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Tender pork roast topped with zesty orange, nut, and raisin blend for a burst of flavor.
Ingredients:
  • 1.5 kg Boneless Pork Loin Roast
  • 150g canned apricot
  • 20.00 ml chopped fresh mint
  • 4.60 gm olive oil
  • Salt
  • 380g couscous
  • 500ml orange juice
  • 65g almond
  • 75g pistachio
  • 95g raisins
  • Large pinch of ground cinnamon
Instructions:
  • Preheat the oven to 230°C. Lay the pork out with the rind side facing down. Mix the apricot and mint together. Arrange the apricot halves with the hollow side down on the thicker end of the pork. Fold the other half over to cover the apricots. Secure the pork roll by tying it with kitchen string at even intervals.
  • **Arrange the pork on a wire rack set over a roasting pan. Coat the rind with olive oil and massage with salt. Bake for 20 minutes. Lower the oven temperature to 200°C. Continue baking for 1-1 1/4 hours or until a skewer inserted into the thickest part shows clear juices. Place the cooked pork on a cutting board, cover with foil, and let it rest for 15 minutes.**
  • In a small saucepan, heat the orange juice until boiling. Pour the hot juice over the couscous in a heatproof bowl. Let it sit for 10 minutes. Fluff up the couscous with a fork, and then mix in the almonds, pistachios, raisins, and cinnamon. Serve and enjoy!
  • Plate the couscous, then elegantly arrange the succulent pork slices on top. Serve promptly to enjoy the dish at its best.

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