Pork loin

all details

This is a great idea for a main course and presents well when carved and laid on a platter.

Pork loin
Photo: Natalie Boog

Ingredients

  • 2.2kg pork loin
  • 50g butter
  • 1/2 medium brown onion, finely diced
  • 140g pitted prunes, roughly chopped
  • 60g pistachios
  • 1 tsp thyme leaves
  • 30ml brandy
  • Sea salt
  • Freshly ground white pepper
  • 6 bacon rashers
  • 6 spanish onions, unpeeled, cut in half

Method

Pre-heat oven to 220C. Using a sharp knife, score pork skin. Cut fat away from meat leaving a strip attached. Trim excess fat and discard. Make a stuffing by melting butter and gently cooking onions until soft. Add prunes, pistachios, thyme leaves and brandy, and cook 5 minutes. Season and allow to cool. Put stuffing on flesh side of loin and roll the pork skin over to make a log shape. Cover exposed flesh with bacon rashers and tie tightly. Place onions flat side down in a baking tray. Place pork on top and bake 20 minutes. Turn oven down to 180C and bake a further two hours. Remove from oven and rest in a warm place for 1 hour before slicing and serving with pan juices and roasted onions.

Braised red cabbage and apple with hasselback potatoes make the perfect accompaniment.

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  • Main Ingredients - Pork
  • Cuisine - British
  • Course - Main-course

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