Pork Loin Stuffed with Apples, Pistachios & Pomegranates

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Average: 5 (2 votes)
(2 votes)
Pork Loin Stuffed with Apples, Pistachios & Pomegranates
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Health Score:
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
527
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is rich in satiating fiber from the apples and powerful protein from the pork loin.

Serve this with a simple arugula salad for added vitamins and minerals.

1 serving contains
(Percentage of daily recommendation)
Calorie527 kcal(25 %)
Protein62.64 g(64 %)
Fat21.18 g(18 %)
Carbohydrates21.44 g(14 %)
Sugar added0 g(0 %)
Roughage5.17 g(17 %)
Vitamin A12.16 mg(1,520 %)
Vitamin D1 μg(5 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁1.72 mg(172 %)
Vitamin B₂0.73 mg(66 %)
Niacin31.12 mg(259 %)
Vitamin B₆1.85 mg(132 %)
Folate34 μg(11 %)
Pantothenic acid2.16 mg(36 %)
Biotin1.25 μg(3 %)
Vitamin B₁₂1.23 μg(41 %)
Vitamin C8.97 mg(9 %)
Potassium1,276.81 mg(32 %)
Calcium58.55 mg(6 %)
Magnesium89.85 mg(30 %)
Iron2.48 mg(17 %)
Iodine0.5 μg(0 %)
Zinc5.02 mg(63 %)
Saturated fatty acids4.12 g
Cholesterol157.77 mg

Ingredients

for
6
Ingredients
3 ½ pounds boneless Pork loin
Sea salt
For the stuffing
2 tablespoons olive oil
1 onion (finely chopped)
2 cloves garlic (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 oilgarliconionApplepomegranate

Preparation steps

1.
Preheat 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.