Pork Loin with couscous and apples
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup (200g) couscous1 cup (250ml) boiling water1/3 cup (55g) seeded prunes, chopped finely1 tbsp toasted pine nuts2 tbsp coarsley chopped fresh coriander1/4 cup coarsley chopped fresh flat-leaf parsley500g rindless, boneless pork loin2 1/2 cups (625ml) alcoholic apple cider2 medium apples, peeled, cored, sliced thickly1 large red onion, cut into thick wedges2 tbsp brown sugar
Preheat oven to moderately hot.
Combine couscous with the water in medium heatproof bowl, cover; stand about 5mins or until water is absorbed, fluffing with fork occasionally. Using fork, toss prunes, nuts, coriander and parsley into couscous.
Remove any excess fat from pork. Place pork on board, upside-down; slice through thickest part of pork horizontally, without cutting through at the other side. Open pork out to form one large piece; press 1 cup of the couscous mixture against loin along width of pork. Roll pork to enclose stuffing, securing with kitchen string at 2cm intervals.
Place rolled pork on rack in large shallow flameproof baking dish; pour 2 cups of the cider over pork. Roast, uncovered, in moderately hot oven about 50 minutes or until cooked through. Remove pork from baking dish; cover to keep warm.
Place remaining couscous mixture in small ovenproof dish; cook, covered, in moderately hot oven abou 10mins or until heated through.
Meanwhile, heat pan juices in baking dish on top of stove; add remaining cider, apple, onion and sugar. Cook, stirring, until apple is just tender. Serve sliced pork with apple mixture and couscous.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ERASURE.
Combine couscous with the water in medium heatproof bowl, cover; stand about 5mins or until water is absorbed, fluffing with fork occasionally. Using fork, toss prunes, nuts, coriander and parsley into couscous.
Remove any excess fat from pork. Place pork on board, upside-down; slice through thickest part of pork horizontally, without cutting through at the other side. Open pork out to form one large piece; press 1 cup of the couscous mixture against loin along width of pork. Roll pork to enclose stuffing, securing with kitchen string at 2cm intervals.
Place rolled pork on rack in large shallow flameproof baking dish; pour 2 cups of the cider over pork. Roast, uncovered, in moderately hot oven about 50 minutes or until cooked through. Remove pork from baking dish; cover to keep warm.
Place remaining couscous mixture in small ovenproof dish; cook, covered, in moderately hot oven abou 10mins or until heated through.
Meanwhile, heat pan juices in baking dish on top of stove; add remaining cider, apple, onion and sugar. Cook, stirring, until apple is just tender. Serve sliced pork with apple mixture and couscous.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ERASURE.
Nutritional Info Amount Per Serving
- Calories: 450.7
- Total Fat: 11.0 g
- Cholesterol: 61.2 mg
- Sodium: 477.0 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 4.5 g
- Protein: 27.1 g
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