Pork loin

Author:: jane and Jeremy Strode
Time:: 1-2 hours
Difficulty:: Medium
Special options:: Egg-free
Rating:: Rating: 2 out of 5 stars
2 reader ratings

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

Photo: Natalie Boog

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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.

Main ingredient:: Pork
Cuisine:: British
Course:: Main-course

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