This Morning's Rolled Pork Loin
Published Monday, 20 January 2014
Phil Vickery offers a glimpse of life on the pig farm with a pork butchery masterclass, plus the This Morning chef shows the best way to stuff a pork loin and tie it with a butcher's running knot.
This Morning's Rolled Pork Loin. (© ITV)
Rolled Pork Loin with Prunes, Harissa, Coriander and Pinenuts
- 2 kg piece of pork loin, boned, skin off
- 50g toasted pinenuts
- 25g bunch fresh coriander
- 2-3 tbsp harissa paste
- 125g stoned, semi dried prunes
- Pre heat the oven to 160C gas 3.
- Lay the pork loin fat side down on a chopping board.
- With a sharp knife, cut through the loin horizontally from the short side right through until you get to say 5cm from the other end do not slice right through.
- Open up the loin so you now have an almost flat, open piece of meat.
- Season both sides well with salt and pepper, and then rub the harissa paste over also right to the edges.
- Next lay the coriander across the meat stalks and all, nice and evenly.
- Finally sprinkle over the pinenuts and prunes evenly.
- Lay the flap back over the filling and roll up from the long side this time, making sure you keep as much filling inside.
- Tie well but not too tightly at regular intervals starting from the middle, then both ends and then fill in the gaps. This helps to stop the filling falling out.
- Place on a baking tray and season really well.
- Pop in the oven and slow roast for 3 hours, very gently.
- Once cooked the meat will be soft and beautifully tender and easily pierced with a knife or skewer.
- Remove the tray from then oven and tip off the delicious juices. This can be used as a base for a gravy or chilled and the fat used to sauté eggs or further meats.
- Rest for 15 minutes, then carefully cut off the strings and slice.
- All you really need with this is some steamed broccoli and cauliflower rolled through the cooking juices. And some mashed potatoes.
© UTV News