Name: Roast Pork With Pistachio Couscous Stuffing Recipe
Total time: 150 min
Yield: 8
Cuisine: Moroccan

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Grant’s India Partners With The Burrah Project For A 3-Day Fest

Deep-Sea Dining Or Sky-High Tea? Pick Your Adventure

Bored Of Puris? Try Dhuska, The Fluffy Bread Of Jharkhand!

10 Cozy Restaurants In Bangalore For A Memorable V-Day Dinner

Bengena Pitika: Assamese Roasted Eggplant Mash

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Cut slices of beautiful roast pork with crispy skin and flavoursome stuffing. 

How to make Roast Pork With Pistachio Couscous Stuffing Recipe

Taste

Crawler

Moroccan

<p>Cut slices of beautiful roast pork with crispy skin and flavoursome stuffing. </p>

Rolled pork loin,  rind scored

Olive oil

Sea Salt Flakes

Couscous

Boiling water

Small brown onion,  finely chopped

Garlic Clove,  Crushed

Pistachio kernels,  chopped

Chopped fresh sage leaves

Make stuffing:place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 3 to 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add pistachios. Cook, stirring, for 1 minute or until toasted. Add to couscous with sage and orange rind. Toss to combine. Preheat oven to 220c/200c fan-forced.

step 1

Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part of meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing over pork. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large roasting pan.

step 2

Roast pork for 20 minutes. Reduce heat to 180c/160c fan-forced. Roast for 1 hour 30 minutes or until juices run clear when pork is pierced with a skewer. Cover loosely with foil. Set aside for 15 minutes. Serve.

step 3