The West

Picture: Simon Santi/The West Australian

This loin of pork is stuffed with pistachio and rosemary and served with orange sauce.

RECIPE: Stuffed Loin of Pork
Serves 6-8

1.5kg boned pork loin, scored
sea salt to rub over skin
2 tbsp olive oil

1 cup fresh sourdough breadcrumbs
1 red apple, grated
1 onion, finely chopped
100g pistachios, finely chopped
2 garlic cloves, finely chopped
1 tbsp fresh rosemary leaves
100g prosciutto, chopped
pinch sea salt
ground black pepper
1 beaten egg

Orange sauce:
1 tsp butter
1 tsp flour
2 cups chicken stock
1 tbsp orange marmalade
juice of 3 big oranges
zest of 1 orange
2 tsp white wine vinegar
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

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