Ingredients
- For the pork
-
- 750g/1lb 10oz boneless
pork loin - salt and freshly ground
black pepper - 75g/3oz
prunes, roughly chopped - 75g/3oz
apricots, roughly chopped - 3 tbsp flatleaf
parsley, roughly chopped
- 750g/1lb 10oz boneless
- For the paprika paste
-
- 2 tbsp
paprika - 1 tsp fresh
oregano leaves - 1 tsp fresh
thyme leaves - 1
garlic clove, finely chopped - 1 tsp Maldon
sea salt, or other sea salt - 2 tbsp
olive oil
- 2 tbsp
- For the cashew nut couscous
-
- 125g/4½ oz
couscous - 150ml/5fl oz boiling water
- 75g/3oz
cashew nuts, roughly chopped - 75g/3oz
apricots, roughly chopped - 1
lemon, juice only - 2 tbsp fresh
mint, roughly chopped - 2 tbsp fresh flatleaf
parsley, roughly chopped
- 125g/4½ oz
Preparation method
-
Lay the pork, flesh-side up, on a chopping board with the belly flap facing away from you.
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With a sharp knife make an incision halfway down the meat, running parallel to the board, cutting almost all the way through.
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Open the loin up and season well with salt and freshly ground black pepper.
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Place the prunes, apricots and parsley into a bowl, season with salt and black pepper and mix well.
-
Place the prune mixture onto the pork and roll the meat up around the stuffing, into a sausage shape and tie in three or four places with kitchen string.
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For the paprika paste, place all of the ingredients for the paste into a clean bowl and mix to form a paste.
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Smear the paprika paste over the pork and set aside to marinate for at least 30 minutes, longer if possible.
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Place the meat onto a heated griddle pan or barbecue and cook on each side for 2-3 minutes to brown all over.
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Reduce the heat and cook for a further 30-40 minutes, turning every ten minutes, or until the pork is completely cooked through. Remove from the heat and allow to rest for ten minutes.
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For the cashew nut couscous, place the couscous into a bowl and pour over the boiling water. Set aside and leave until all the water is absorbed.
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Stir the couscous with a fork. Add the remaining couscous ingredients and stir well to combine.
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To serve, cut the pork into thick slices. Place a large spoonful of the couscous onto each plate and top with a couple of slices of the pork.