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Prune and couscous stuffed roast pork with baby apples
Prune and couscous stuffed roast pork with baby apples
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Celebrate Christmas early with a delicious roast pork dish!
Ingredients:
  • 2kg boneless pork loin
  • 2 tsp fennel seeds
  • 4.80 gm sea salt flakes
  • 12 baby apples (or 6 apples, halved)
  • 60ml maple syrup
  • 1 brown onion, finely chopped
  • 250ml chicken stock
  • 190g couscous
  • 180g prune
  • 75g pistachio
  • 20.00 ml chopped sage
Instructions:
  • Preheat your oven or covered barbecue to 220°C. For the couscous and prune stuffing, heat oil in a medium frying pan over medium heat. Sauté the onion for 5 minutes until softened. Bring chicken stock to a boil, then remove from heat. Stir in couscous, cover, and let sit for 5 minutes. Fluff the grains with a fork, then mix in prunes, pistachios, and sage. Season with salt and pepper.
  • Place the pork flat on a clean surface, skin-side up. Score the skin widthways every 1cm with a sharp knife, cutting into the fat layer. Make a 5cm-deep cut under the eye of the meat to form a pocket for the stuffing. Fill the pocket with the stuffing, then roll the pork to seal in the stuffing. Use kitchen string to tie at 2cm intervals to secure.
  • Place the pork in a large roasting pan. Drizzle with oil, sprinkle with fennel seeds and salt, then massage the spices and oil into the skin. Roast initially at a high temperature for 30 minutes, then lower the temperature to 190°C and continue roasting for another 45 minutes until beautifully crispy. Enjoy!
  • Arrange the apples around the pork, then generously drizzle with maple syrup. Roast for an additional 15 minutes, or until the pork is cooked through and the apples are tender. Remove from the oven, cover with foil, and let it rest for 15 minutes. Serve by placing it on a serving platter and slicing it into portions. Enjoy!

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