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Roast pork with prosciutto pears & couscous
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Ingredients:
  • 380g couscous
  • 50g almond
  • 8 dried figs, roughly chopped
  • 1.25 gm ground cinnamon
  • 1.5kg boneless pork loin roast
  • 4.60 gm olive oil, plus extra to drizzle
  • 1kg sweet potato, peeled, cut in chunks
  • 3 Packham pears, quartered, core removed
  • 12 thin prosciutto slices
Instructions:
  • Preheat your oven to 230°C. Let the couscous sit in 2 cups of water for 5 minutes. Fluff it up with a fork and mix in the almonds, figs, and cinnamon.
  • First, remove the string from the pork. Lay it down with the skin side facing downward and the thicker end positioned to the left. Spread 2/3 cup of the couscous mixture on the opposite end. Roll it back up and tie the string again. Make cuts on the skin every 2cm. Brush with olive oil and rub with the fresh ingredient mix, then sprinkle with salt. Put it on a wire rack in a baking dish and bake for 20 minutes.
  • Lower the oven temperature to 200°C and continue cooking for an additional 1 hour and 20 minutes until the juices run clear when tested with a skewer.
  • While the dish is baking, lay out a sheet of baking paper on a tray and position the sweet potato on it. Drizzle the sweet potato with oil and season. Wrap each quarter of pear in prosciutto and place on the tray. Transfer the tray to the oven after 30 minutes of cooking.
  • Allow the pork to rest for 10 minutes before slicing. Reheat the couscous and serve alongside sweet potatoes, pears, and pork.

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