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
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.
Serve with couscous, or bulgar wheat and roasted aubergine.
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|
|Fat (saturated) (g)||9.09||2.92|
|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|
|Pantothenic acid (mg)||2.17||0.70||6|