Pork loin with fruity Moroccan stuffing
Dried fruit and fragrant spices give a delicious Moroccan twist to this gorgeous roast pork - a guaranteed people-pleaser!
- 15ml (1tbsp) olive oil
- 1 small red onion
- 10ml (2tsp) ground coriander
- 10ml (2tsp) ground cumin
- 40g (1½ oz) dried apricots, finely chopped
- 25g (1oz) pine nuts
- 25g (1oz) sultanas
- 100g (4oz) cooked basmati rice
- 15ml (1tbsp) beaten egg
- 1.5kg (3lb 5oz) boned, rolled and scored loin of pork (see tip)
- 10ml (2tsp) sunflower oil
For the crispiest crackling, the pork rind needs to be finely scored. Ask the butcher to do this for you, or do it yourself using a very sharp knife.
- Heat the olive oil in a frying pan and fry the onion for 5 mins until softened. Stir in half the coriander and cumin and cook for 1 min. Add the apricots, pine nuts, sultanas and cooked rice and cook for 2-3 mins until piping hot. Cool completely, then season with salt and freshly ground black pepper and stir in the beaten egg.
- Preheat the oven to 220°C (425°F, gas mark 7). Unroll the loin of pork and spoon the stuffing down the centre, then re-roll to enclose the stuffing. Secure tightly with string.
- Mix together the remaining ground coriander and cumin and rub into the scored rind with the sunflower oil and plenty of salt to ensure a crisp crackling. Weigh the stuffed joint, then place it in a roasting tin.
- Roast for 30 mins, then reduce the oven temperature to 190°C (375°F, gas mark 5) and roast for 35 mins per 450g (1lb). Cover loosely with foil towards the end of cooking time if the crackling starts to overcook. Leave to stand for 20 mins before carving.