Stuffing the pork adds extra flavours and textures as you cut through the meat. Juicy prunes are the perfect accompaniment with roast pork, along with a few spices to flavour the meat. To test for doneness, stick a sharp knife in the middle, remove it and place it on your chin. If it's hot your meat is cooked.
Ingredients
| 2 Tbsp | Butter |
| ½ | Leeks, chopped |
| 2 cloves | Garlic, crushed |
| ¼ tsp | Turmeric |
| ½ tsp | Cumin |
| ½ tsp | Fresh coriander |
| 1 Tbsp | Fresh rosemary, chopped |
| ½ cup | Pitted prunes, cut in half |
| ½ | Oranges, freshly zested and juiced |
| 1 cup | Rice, cooked |
| ¼ cup | Fresh parsley |
| 1 kg | Pork loin, skin scored (Main) |
| 1 | Vegetables, to roast such as kumara sweeties, carrots, parsnip, rubbed with oil |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 180C.
- Place butter into a frying pan and melt. Add leek and garlic. Cook for 5 minutes until leek has softened. Add turmeric, cumin, coriander and rosemary. Cook for 2 minutes.
- Into a bowl place leek, prunes, orange, rice and parsley. Combine well.
- Lie the pork flat on the bench and place stuffing into middle. Roll and tie tightly with string. Place on to a roasting dish.
- Place into oven for 1 hour then add your choice of vegetables to roast. Continue to cook for 35-40 minutes until golden and brown.
- If pork hasn't crackled turn up the oven to 200C for the last 20 minutes.
- Serve with gravy and/or apple sauce.
