Paleo Roast Loin of Pork with Apple and Pistachio Stuffing

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Paleo Roast Loin of Pork with Apple and Pistachio Stuffing
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
790
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie790 kcal(38 %)
Protein93.96 g(96 %)
Fat31.77 g(27 %)
Carbohydrates32.16 g(21 %)
Sugar added0 g(0 %)
Roughage7.75 g(26 %)
Vitamin A18.24 mg(2,280 %)
Vitamin D1.5 μg(8 %)
Vitamin E1.82 mg(15 %)
Vitamin B₁2.58 mg(258 %)
Vitamin B₂1.09 mg(99 %)
Niacin46.68 mg(389 %)
Vitamin B₆2.78 mg(199 %)
Folate51.01 μg(17 %)
Pantothenic acid3.24 mg(54 %)
Biotin1.88 μg(4 %)
Vitamin B₁₂1.84 μg(61 %)
Vitamin C13.45 mg(14 %)
Potassium1,915.22 mg(48 %)
Calcium87.83 mg(9 %)
Magnesium134.77 mg(45 %)
Iron3.71 mg(25 %)
Iodine0.75 μg(0 %)
Zinc7.53 mg(94 %)
Saturated fatty acids6.18 g
Cholesterol236.65 mg
Author of this recipe:

Ingredients

for
4
Ingredients
53 ounces
boneless Pork loin
For the stuffing
2 tablespoons
1
onion (finely chopped)
2 cloves
garlic (crushed)
1
large Cooking apples (peeled, cored & roughly chopped)
1 cup
Pistachio (roughly chopped)
1
pomegranate (seeds only)
thyme (finely chopped)
freshly ground Black pepper

Preparation steps

1.
Heat the oven to 230°C (210° fan) 475°F gas 8.
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 (180° fan) 400°F gas 6. 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.