Preparations
- Lay the pork, flesh-side up, on a chopping board with the belly flap facing away from you.
- With a sharp knife make an incision halfway down the meat, running parallel to the board, cutting almost all the way through.
- Open the loin up and season well with salt and freshly ground black pepper.
- Place the prunes, apricots and parsley into a bowl, season with salt and black pepper and mix well.
- Place the prune mixture onto the pork and roll the meat up around the stuffing, into a sausage shape and tie in three or four places with kitchen string.
- For the paprika paste, place all of the ingredients for the paste into a clean bowl and mix to form a paste.
- Smear the paprika paste over the pork and set aside to marinate for at least 30 minutes, longer if possible.
- Place the meat onto a heated griddle pan or barbecue and cook on each side for 2-3 minutes to brown all over.
- Reduce the heat and cook for a further 30-40 minutes, turning every ten minutes, or until the pork is completely cooked through. Remove from the heat and allow to rest for ten minutes.
Ingredients
For the pork
- 750g/1lb 10oz boneless pork loin
- salt and freshly ground black pepper
- 75g/3oz prunes, roughly chopped
- 75g/3oz apricots, roughly chopped
- 3 tbsp flatleaf parsley, roughly chopped
For the paprika paste
- 2 tbsp paprika
- 1 tsp fresh oregano leaves
- 1 tsp fresh thyme leaves
- 1 garlic clove, finely chopped
- 1 tsp Maldon sea salt, or other
- sea salt 2 tbspolive oil
For the cashew nut couscous
- 125g/4½ oz ouscous
- 150ml/5fl oz boiling water
- 75g/3oz Delinut cashew nuts, roughly chopped
- 75g/3oz apricots, roughly chopped
- 1 lemon, juice only
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp fresh flatleaf parsley, roughly chopped
