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Pistachio & apricot roast pork loin
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Ingredients:
  • 55g pistachio
  • 70g breadcrumbs
  • 55g dried apricot
  • 1 orange, rind finely grated
  • 1.8kg pork loin
  • 9.60 gm sea salt
  • 1kg Kent/Jap pumpkin, unpeeled, deseeded, cut into chunks
  • 4 red apples, quartered, cored
Instructions:
  • Start by preheating your oven to 230°C. Next, mix together 1 cup (70g) of fresh breadcrumbs, 1/3 cup (55g) of diced dried apricots, 1/3 cup (55g) of roughly chopped pistachio kernels, the finely grated rind of 1 orange, and 1 egg.
  • Take a 1.8kg pork loin with the rind side facing down. Spread the filling in the center of the loin, then roll it up and tie it at regular intervals with string. Put the rolled loin in a pan, drizzle 1 tablespoon of olive oil over it, and rub in 1 tablespoon of sea salt. Roast in the oven for 30 minutes.
  • Turn down the oven to 180°C. Arrange 1kg unpeeled, deseeded, and chunked Kent/Jap pumpkin along with 4 quartered and cored red apples around the pork. Roast for an additional hour or until the juices run clear. Let it rest for 10 minutes before serving.

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