Find your recipes and restaurants here
 
 

PARTNER CONTENT: Rolled pork loin with bacon and walnut stuffing


Rolled pork loin with bacon and walnut stuffing

Ingredients 25
Servings 6
Time 50 mins

Ingredients

  • For the pork loin:
  • 60
    ml
    couscous
  • 15
    ml
    olive oil + extra
  • 100
    g
    diced bacon
  • 125
    g
    button mushrooms
  • 125
    ml
    fennel bulb - chopped
  • 1
    shallot - chopped
  • 2
    cloves
    garlic
  • 45
    ml
    walnuts - chopped
  • 30
    ml
    chives - finely chopped
  • 30
    ml
    Dijon mustard
  • 15
    ml
    plain cream cheese
  • 2.5
    ml
    ginger - finely grated
  • salt and pepper
  • 1.6
    kg
    deboned pork loin
  • For the salad:
  • 700
    g
    pumpkin - cut into 1cm slices
  • 30
    ml
    olive oil
  • salt and pepper
  • 500
    ml
    cooked brown rice
  • 125
    ml
    pomegranate seeds
  • 200
    g
    Chevin cheese - crumbled
  • 1
    handful
    basil leaves - torn
  • To serve:
  • 375
    ml
    sour cream
 

Method

2 hours 10 mins
 

For the pork loin, cover the couscous with just enough boiling water so that is covered, cover with plastic wrap and set aside for 5 mins.

Heat the oil in a large pan over medium heat; add the bacon and fry for 2 mins.

Add the mushrooms, fennel, shallot and garlic to a food processor and blend until fine.

Add it to the bacon and fry for 5 min.

Stir in the walnuts, chives, mustard, cream cheese and ginger.

Season to taste.

Preheat the oven to 220°C and place a roasting rack in a baking dish.

Using a very sharp knife, score the skin side of the loin in 1cm intervals.

Turn the loin over and spread the filling along one of the short sides of the meat.

Roll it up to encase the filling and secure the rolled loin with a few pieces of kitchen string.

Brush the meat with olive oil and season with salt.

Place the meat on the prepared roasting rack and roast for 30 mins.

Turn the heat down to 200°C and roast for a further 1 hour.

Allow the meat to rest for 15 mins, remove the string and slice into rounds.

 

For the salad, preheat the oven to 200°C.

Arrange the pumpkin on a lined tray, drizzle with the olive oil and season with salt and pepper.

Roast for 25-30 mins until tender and allow to cool.

Toss the cooled pumpkin, rice, pomegranate seeds, Chevin cheese and basil together and season lightly.

Serve the sliced pork loin with dollops of sour cream and the salad on the side.

 

TIP: The pork loin can also be served with dollops of Dijon mustard, cranberry sauce, apple compote or vegetable gravy.

In partnership with South African Pork

 

Read more on: bacon  |  roast  |  food24  |  pork  |  christmas
 

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.