Protein-Packed Dinner

Paleo Roast Loin of Pork with Apple Pistachio Stuffing

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Paleo Roast Loin of Pork with Apple Pistachio Stuffing
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
593
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie593 cal.(28 %)
Protein84 g(86 %)
Fat22 g(19 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K16.2 μg(27 %)
Vitamin B₁3.4 mg(340 %)
Vitamin B₂0.9 mg(82 %)
Niacin35.3 mg(294 %)
Vitamin B₆1.9 mg(136 %)
Folate27 μg(9 %)
Pantothenic acid3 mg(50 %)
Biotin24.9 μg(55 %)
Vitamin B₁₂7.3 μg(243 %)
Vitamin C10 mg(11 %)
Potassium1,595 mg(40 %)
Calcium43 mg(4 %)
Magnesium125 mg(42 %)
Iron5.8 mg(39 %)
Iodine6 μg(3 %)
Zinc8.1 mg(101 %)
Saturated fatty acids4.7 g
Uric acid559 mg
Cholesterol200 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
52 ozs boneless Pork loin
Sea salt
For the stuffing
2 Tbsps olive oil
1 onion (finely chopped)
2 cloves garlic cloves (crushed)
1 large Apple (peeled, cored & roughly chopped)
1 cup Pistachio (roughly chopped)
1 pomegranate (seeds only)
thyme (finely chopped)
Sea salt
freshly ground Black pepper
How healthy are the main ingredients?
Pistachioolive oilgarlic cloveonionApplepomegranate

Preparation steps

1.

Heat the oven to 230°C / 475°F.

2.

Place the pork loin on a work surface, skin-side up, and using a very sharp knife, score the skin widthways at (1cm) 1/2" intervals. Crumble sea salt all over the scored skin, rubbing it really well into the cuts. Pat the salt all over the skin, then turn the meat over so the flesh side faces up.

3.
For the stuffing: heat half the oil in a pan, add the onion and garlic and cook for 5-7 minutes, until slightly softened. Remove from the heat and allow to cool.
4.
Mix together the apple, pistachios, pomegranate seeds, herbs and remaining oil in a bowl. Add the cooled onion mixture and mix well. Season well with sea salt and ground black pepper.
5.
Place the stuffing down the centre of the pork then roll the meat up to form a thick cylinder. Tie with kitchen string down its length to secure the stuffing.
6.
Put into a roasting tin. Roast for 25 minutes.
7.

Reduce the oven temperature to 200°C / 400°F. Roast for a further 60 minutes, until cooked through. The pork is cooked if the juices run clear when the thickest part of the flesh is pierced with a skewer.

8.
Allow the meat to rest for 15 minutes before carving.