Pork Loin with couscous and apples
Put simply, you will not find a greater dish out there. This dish combines beautiful pork with its partner in crime, a wee bit of apple….
Picked from your own tree or an orchard even better, but that may be pushing it!
I have a ‘go to’ dish with couscous and noodles and love the consistency it gives with other food. So chuck out the hard carbs with mashed potato and get lighter carbs with couscous!
This is a good one to prepare for special occasions or a dinner party. Your guests will love tucking into the juicy pork, with a mouthful of the apple and couscous.
Try this at home…..
Ingredients
1/2 cup couscous
100ml boiling water
1 tbsp chopped seeded prunes
1 tsp pine nuts
1tbsp chopped fresh coriander
1tbsp chopped fresh parsley
250g rindless, boneless pork loin
1 1/2 cups apple cider
1 medium apple, cored and sliced
1 red onion sliced
1 tbsp brown sugar
1/2 cup couscous
100ml boiling water
1 tbsp chopped seeded prunes
1 tsp pine nuts
1tbsp chopped fresh coriander
1tbsp chopped fresh parsley
250g rindless, boneless pork loin
1 1/2 cups apple cider
1 medium apple, cored and sliced
1 red onion sliced
1 tbsp brown sugar
Method
1. Preheat the oven to 200c.
2. Mix the couscous with the water in a bowl, cover and leave for 5 mins. Mix the prunes, nuts, parsley and coriander in with the couscous when ready and fluff with a fork.
3. Remove any excess fat from the pork loin and slice through the thickest part of the pork making sure you don’t cut all the way through.
4. Press the couscous mixture along the pork width and then roll and secure with kitchen string to hold in place.
5. Put the pork in a baking dish and pour one cup of cider over the top before roasting for approx. 50 mins or until cooked through. Remove and cover with foil when done to keep warm.
6. Place the remaining couscous in a baking dish in the oven for 10 minutes.
7. While this is cooking heat the pork juices in a pan with the remaining cider, apple, onion and sugar until all tender.
8. Slice the pork and serve on the couscous with the apple and onion drizzled over.
1. Preheat the oven to 200c.
2. Mix the couscous with the water in a bowl, cover and leave for 5 mins. Mix the prunes, nuts, parsley and coriander in with the couscous when ready and fluff with a fork.
3. Remove any excess fat from the pork loin and slice through the thickest part of the pork making sure you don’t cut all the way through.
4. Press the couscous mixture along the pork width and then roll and secure with kitchen string to hold in place.
5. Put the pork in a baking dish and pour one cup of cider over the top before roasting for approx. 50 mins or until cooked through. Remove and cover with foil when done to keep warm.
6. Place the remaining couscous in a baking dish in the oven for 10 minutes.
7. While this is cooking heat the pork juices in a pan with the remaining cider, apple, onion and sugar until all tender.
8. Slice the pork and serve on the couscous with the apple and onion drizzled over.
