This loin of pork is stuffed with pistachio and rosemary and served with orange sauce.RECIPE: Stuffed Loin of Pork
Serves 6-81.5kg boned pork loin, scored
2 tbsp olive oilStuffing:
1 beaten eggOrange sauce:
dash Worcestershire sauce
Combine all the stuffing ingredients. Lay the pork loin skin side down. Spread over the stuffing, flatten with your hand. Then roll up tightly. Secure with string. Rub salt over the skin. Drizzle over the oil. Place in a baking dish with a cup of water. Cook for 30 minutes at 220C to crisp skin, then turn down heat and roast at 160C for about 2 hours.For the orange sauce, melt the butter in a saucepan, add the flour and cook for 2 minutes. Then add the remaining ingredients and bring to the boil. Simmer for about 30 minutes until syrupy. Serve the pork loin with roasted vegetables of your choice and orange sauce.
'The West Australian' is a trademark of West Australian Newspapers Limited 2013.
All rights reserved.
Select your state to see news for your area.