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Roast pork with quinoa stuffing and roast peach salad
Roast pork with quinoa stuffing and roast peach salad
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Create irresistible roast pork roll for a family celebration.
Ingredients:
  • 9.60 gm salt
  • 56.88 gm olive oil
  • 2kg easy carve rolled pork shoulder
  • 250g pkt Coles brown rice & quinoa
  • 125.00 ml chopped fresh coriander
  • 8 peaches, cut in half
  • 3 x 250g punnets cherry tomatoes
  • 165.00 ml natural yoghurt
  • 250g baby spinach leaves
  • 40.00 ml pistachio dukkah
  • 125.00 ml fresh coriander sprigs
  • Lebanese bread, to serve
Instructions:
  • - Preheat oven to 230C. - Remove the netting from the pork and flatten it out. - Season with salt and pepper. - Spread half the rice mixture on one side of the pork. - Sprinkle chopped coriander and add the remaining rice mixture. - Fold the pork to enclose the filling. - Replace the netting and position the pork upright in a baking dish. - Rub 1 tablespoon of oil over the pork. - Massage salt into the rind and cuts. - Roast for 40 minutes, with the scored-rind side up.
  • Lower the oven to 200C. Roast the peach halves and tomatoes in a large baking dish with the remaining oil alongside the pork for an additional 30 minutes. Let the pork rest for 10 minutes before carving.
  • In a small bowl, mix yoghurt with 2 tablespoons of water and season with salt and pepper. Divide pork, baby spinach leaves, tomato, and peaches among serving plates. Drizzle salad with the yogurt, sprinkle with the dukkah, and top with coriander sprigs. Serve with Lebanese bread.

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