View: Ingredients|Nutrition|Facts|Comments
Pork loin stuffed with date, lemon and ginger
Pork roasted with Middle-Eastern influences. Ask the butcher to bone the pork loin leaving 4 inches of the boned rib to allow for rolling.
What you need
- 2 kg loin of pork, boned and trimmed, removing any rind
- 25 g butter
- 1 onion, peeled and finely chopped
- 25 g root ginger, peeled and finely chopped
- 10-16 pitted dates, chopped
- 100 g soft breadcrumbs
- zest of 1 lemon
- 1 egg, beaten
- seasoning
Method
Melt the butter gently in a frying pan. Add the onion and stir frequently until soft and translucent. Don't brown the onion. Remove from heat.
Add the chopped dates, breadcrumbs and lemon zest. Stir together.
Add the egg and stir to bind together.
Preheat oven to 220°C.
Unroll the boned rib. Cut into the pork if you want to allow space for more stuffing. Season the inside of the roll.
Pack the stuffing under the boned rib and roll. Tie the roll with pieces of string to hold in place. Season the roll.
Place in a greased roasting tin and cook in the oven at 220°C for 10-15 min. Then reduce heat to 180.C and cook for a further for 1 hr to 1hr 20 min, until cooked. Remove from oven and leave to stand for 10 min.
Cut into individual rounds to serve.
-
My Cookbooks Add Recipe My List Add Recipe -
Preparation 30 minutes Cook 1 ½ hours Waiting » 10 minutes Stand 10 minutes Total 2 hours, 10 minutes -
Energy 505 kcal/serving Fat 7.92 g/serving Carbohydrates 130.80 g/serving Glycaemic Index 79 Glycaemic Load 13.00 
-
Submitted by: Suna
Serving suggestion
Serve with couscous, or bulgar wheat and roasted aubergine.
Cook's tip
Roast the pork on a bed of roughly chopped root vegetables and half a cup of water - to create a good flavoursome stock.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2116 | 679 | 10475 | 8350 |
| Energy (kcal) | 505 | 162 | 2500 | 2000 |
| Protein (g) | 51.2 | 16.4 | ||
| Carbohydrate (g) | 17.2 | 5.53 | 345 | 275 |
| Fat (g) | 24.7 | 7.92 | 95 | 70 |
| Fat (saturated) (g) | 9.09 | 2.92 | ||
| Fibre (g) | 1.77 | 0.57 | ||
| Sodium (mg) | 281 | 90.4 | ||
| Salt (equivalent) (g) | 0.70 | 0.23 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 43.1 | 13.8 | 800 |
| Vitamin B-12 (µg) | 2.20 | 0.71 | 1 |
| Vitamin B-6 (mg) | 1.31 | 0.42 | 2 |
| Vitamin C (mg) | 6.60 | 2.12 | 60 |
| Vitamin D (µg) | 7.36 | 2.36 | 266 |
| Vitamin E (mg) | 0.96 | 0.31 | 10 |
| Zinc (mg) | 7.69 | 2.47 | 15 |
| Calcium (mg) | 88.6 | 28.4 | 800 |
| Folate (mcg) | 32.6 | 10.5 | 200 |
| Iron (mg) | 3.31 | 1.06 | 14 |
| Magnesium (mg) | 64.3 | 20.7 | 300 |
| Niacin (mg) | 11.8 | 3.78 | 18 |
| Pantothenic acid (mg) | 2.17 | 0.70 | 6 |
| Riboflavin (mg) | 0.81 | 0.26 | 1.6 |
| Phosphorous (mg) | 519 | 166 | 800 |
| Thiamin (mg) | 2.13 | 0.68 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
|
You must be logged in to leave comments.
Show all comments