Moroccan Couscous Stuffed Roast Pork

6
Servings
30m
Prep Time
95m
Cook Time
2h 5m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017. NOTE have not inclueded standing (5 minutes) or resting time (15 minutes))"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (397.1 g)
  • Calories 501.7
  • Total Fat - 25.7 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 167.9 mg
  • Sodium - 1418.8 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.8 g
  • Protein - 51.9 g
  • Calcium - 43.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 240C.

Step 2

Melt the butter in a frying pan over medium heat and add Moroccan seasoning and cook for 30 seconds or until aromatic and then add the stock and bring to the boil and then add couscous and remove from heat and swirl to combine and cover with foil and set aside for 5 minutes to soak and then use a fork to separate the grains and add the apricot, pistachio and coriander and toss to combine and then ad the egg and stir to combine.

Step 3

Place the pork, rind side up, on a work surface and pat pork dry with paper town and then turn pork over nd using a sharp knife to make a 5cm deep cut under the centre of the meat to make a cavity for the stuffing.

Step 4

Place couscous mixture across centre of the pork and then roll pork to enclose the filling.

Step 5

Use kitchen string to tie pork at 3cm intervals to secure and place pork, rind side up, in a roasting pan and drizzle with oil and sprinkle with sea salt and roast for 30 minutes or until the rind begins to crackle.

Step 6

Reduce heat to 180C and arrange onion around the pork and add the extra stock and roast for a further 1 hour or until pork is just cooked through.

Step 7

Transfer to a platter and set aside for 15 minutes to rest.

Tips & Variations


No special items needed.