Comments Off on Roast Loin of Pork with Harissa Pinenuts & Prunes

There are two secrets here. First, score the rind and fat really well, ensuring the fat is released, making a crisper crackling. Secondly, do not overcook and make sure you rest the pork well wrapped in foil. I always say rest for as long as you cook. Here yes, its 2 hours, but it will be fine, trust me, just pop back into the oven to warm up again
Servings 8
Calories 434 kcal
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins

Ingredients
 

  • 1.5 kg boned piece loin of pork , with a little more belly attached if possible
  • 2 tbsp harissa
  • 6 tbsp fresh coriander , roughly chopped
  • 4 cloves garlic, pasted really well
  • 200 g semi-dried prunes, finely chopped
  • 100 g toasted pinenuts
  • salt
  • black pepper
  • 4 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 4 sticks celery, roughly chopped
  • 1 leek, washed well and roughly chopped
  • 500 mls water
  • 1 pork stock cube, broken up
  • 1 tsp plain flour

Instructions
 

  • Preheat the oven to 190C gas 5.
  • Lay the pork onto a chopping board and, using a sharp knife, gently cut the eye of the loin away from the fat and skin but make sure you do not cut off completely.
  • Then make an incision into the belly section and fold back slightly, again making sure you don’t cut off completely. So, you leave the belly ‘opened’ out.
  • Score the fat well with a sharp or Stanley knife.
  • Season well with salt and pepper.
  • Next, spread evenly onto the loin where you have exposed the flesh, the harissa, coriander and pasted garlic.
  • Add the finely chopped prunes and Pinenuts again evenly the roll up the loin, so all the ingredients are inside nice and tight.
  • Next, tie the roll-up at even spacing but not too tight, just enough to hold together firmly.
  • The stuffing will squeeze out if you overtighten as the loin cooks and contracts.
  • Place the veg into a baking tray and top with the pork, then season with salt and pepper.
  • Add 500mls water and the stock cube.
  • Pop the pork into the oven.
  • After 1 hour, remove the pork from the oven and check the pork is cooked by inserting a meat thermometer, skewer or thin-bladed knife into the thickest part of the meat; the juices will run clear, if not then pop back in the oven for a further 15-30 minutes. Do not overcook.
  • Next, remove the skin with a long-bladed knife, ensuring that you keep most of the fat on the loin.
  • Pop the crispy skin back into the oven on a baking tray, fat side up, to crispen up further. Take care, as the crackling will burn quickly.
  • Meanwhile, wrap the pork well in silver foil in a warm place to let the juices settle, and the meat tenderize, leaving to rest for a good 30-40 minutes.
  • Place the tray on the stove, scrape off all the bits stuck to the bottom and fry the veg.
  • Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
  • Add boiling water and stir well until thickened; simmer for a few minutes.
  • Strain well and keep warm.
  • Slice the pork, top with the gravy and a bit of crackling.
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Nutrition Facts
Roast Loin of Pork with Harissa Pinenuts & Prunes
Amount per Serving
Calories
434
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
5
g
Cholesterol
 
118
mg
39
%
Sodium
 
261
mg
11
%
Potassium
 
1136
mg
32
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
45
g
90
%
Vitamin A
 
2989
IU
60
%
Vitamin C
 
8
mg
10
%
Calcium
 
53
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pork
Course Classic Main Courses
Cuisine Easter, ITV This Morning, Spring
5 from 1 vote

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