A mixture of oranges, nuts and raisins add a boost of flavour to this tender pork roast.
- 1.5kg boneless rolled pork loin roast
- 8 (150g) canned apricot halves
- 1 tablespoon chopped fresh mint
- 1 teaspoon olive oil
- 2 cups (380g) San Remo couscous
- 2 cups (500ml) fresh orange juice
- 1/2 cup (65g) slivered almonds, toasted and chopped
- 1/2 cup (75g) pistachio kernels, chopped
- 1/2 cup (95g) raisins
- Large pinch of ground cinnamon
- Preheat oven to 230°C. Unroll the pork and place rind side down on a flat surface. Combine the apricot and mint. Place the apricot halves hollow side down on the thickest half of the pork. Bring the other half over to enclose. Tie the pork roll with unwaxed kitchen string at regular intervals.
- Place pork on a wire rack over a roasting pan. Brush rind with the olive oil and rub with salt. Bake 20 minutes. Reduce oven to 200°C. Bake 1-1 1/4 hours or until juices run clear when a skewer is inserted in the thickest part. Transfer to a chopping board. Cover with foil. Rest for 15 minutes.
- Meanwhile, bring the orange juice to the boil in a small saucepan. Pour over the couscous in a heatproof bowl. Set aside for 10 minutes. Separate grains with a fork. Stir through the almonds, pistachios, raisins and cinnamon.
- Divide couscous among plates and top with pork slices. Serve immediately.