Pork loin roast with herb rice stuffing

Name: Pork loin roast with herb rice stuffing
Ingredients: 1 ½ cups Leeks, chopped; 1 Tbsp Olive oil; 1 Tbsp Garlic-infused olive oil; 200 g Arborio rice (Main); 2 cups Chicken stock, (GF if needed); 1 cup Fresh parsley, chopped; ¼ cup Finely chopped spring onion; 1 tsp Dried oregano; ½ tsp Dried thyme; 3 Tbsp Pumpkin seeds; 2 ½ kgs Pork loin (Main); 1 drizzle Olive oil; 1 serving Salt

This delicious recipe makes enough to feed a small armyand is well worth the effort. The pork is juicy, the crackling iscrunchy and the rice stuffing is packed full of herby goodness.

Ingredients

1 ½ cups	Leeks, chopped
1 Tbsp	Olive oil
1 Tbsp	Garlic-infused olive oil
200 g	Arborio rice (Main)
2 cups	Chicken stock, (GF if needed)
1 cup	Fresh parsley, chopped
¼ cup	Finely chopped spring onion
1 tsp	Dried oregano
½ tsp	Dried thyme
3 Tbsp	Pumpkin seeds
2 ½ kgs	Pork loin (Main)
1 drizzle	Olive oil
1 serving	Salt

Directions

In a large saucepan over medium heat, fry the leek in theoils for 2 minutes. Add the rice and stir for 1 minute. Add ½cup (125ml) chicken stock at a time, stirring often until theliquid has been absorbed. Continue adding and stirring inthe stock (turn the heat down if necessary). Once the rice hasabsorbed 2 cups of stock (this should take about 20 minutes),check to see if it is cooked. If it isn't, add more stock andcontinue to cook. When cooked, the rice should be tender andsticky but not too wet.
Remove the rice from the heat and stir through the parsley,spring onion, oregano, thyme and pumpkin seeds. Transfer toa plastic container or bowl and leave to cool.
Stuff the pork with the herb rice stuffing, roll up and securewith string.
Preheat oven to 220°C (430°F)fanbakefunction.
Rub the pork skin with olive oil and season generously withsalt. Place in a roasting tray and roast for 30 minutes. Removefrom the oven and baste with the pork juices (drizzle the porkjuices over the roast). Lightly season again with salt.
Turn the oven down to 200°C (390°F) and roast the pork forabout another 1½ hours. Baste the pork every 30 minutes. Ifthe crackling looks like it might burn, cover it with tinfoil.
Remove the pork from the oven when the crackling isgoldenand the juices run clear (insert a sharp knife into theroast). Rest for 10 minutes before carving.

See more of Alana Scott's gluten-free recipes from "The Gut Friendly Cookbook"