Roast pork stuffed with prunes and sage

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(1)
Main Meals (Dinners)
4 peopleServes
4
Prep   30 min
Cook   60 min

The flavours of this stuffing will permeate the meat as it cooks, resulting in sweet and succulent meat. Take care to trim all the fat off the loin, including the top layer of skin that is traditionally cooked as crackling.

  • Onion, any type, 1 medium, finely chopped
  • Prunes, 120 g, halved
  • Sage, fresh, 1½ tablespoon(s), chopped
  • Pork leg roast, extra lean, raw, 4 serve(s) (150g per serve), rolled pork loin
  • Oil spray, 1 spray(s) (2-sec spray)
  • Green beans, 400 g, trimmed
  • Extra virgin olive oil, 1 tablespoon(s)
  • Mustard seed, yellow, 2 teaspoon(s)
  • Garlic, 1 clove(s), crushed
  • English mustard, 1 tablespoon(s), hot
  • White wine vinegar, 2 tablespoon(s)

Method

  1. Preheat the oven to 200°C.
  2. Combine the onion, prunes and sage in a small bowl, then season to taste with salt and pepper and stir to combine well. Remove the kitchen twine from the pork, then unroll on a chopping board. Place the prune mixture down the thinner end of the pork, then roll the pork up around the stuffing to enclose. Using kitchen twine, tie the pork firmly at 2.5 cm intervals to form a neat shape.
  3. Spray the base and sides of a large roasting tin with olive oil, then place the pork in the dish. Roast the pork for 15 minutes, then reduce the oven temperature to 180°C. Roast for 50 minutes or until the pork is cooked through but still a little pink in the middle, or until cooked to your liking. Transfer the pork to a warmed plate, then cover and set aside to rest for 15 minutes. Pour the roasting juices into a small bowl and set aside, skimming off any fat that settles on top.
  4. To make the salad, bring a saucepan of water to the boil. Add the beans, then cook over high heat for 3–4 minutes or until tender. Drain well, then set aside. Heat the olive oil in a small frying pan over medium heat, then add the mustard seeds and cook, swirling the pan, for 2 minutes or until the seeds start to pop. Add the garlic and cook for another 30 seconds, then remove from the heat. Add the mustard and vinegar to the pan, then pour the mixture into a large bowl. Add the reserved roasting juices, beans and rocket to the bowl and toss to combine well, then divide among warmed plates.
  5. Cut the pork into 1 cm thick slices, then divide among the plates and serve.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Vegetables1
Fruit1
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories314
Protein36.3 g
Total fat8.1 g
- Saturated fat1.9 g
Total carbohydrates14.6 g
- Total sugars12 g
Fibre6.5 g
Sodium172 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now