Pork with Mango Couscous
|Boneless pork loin||3 Pound, rind removed and trimmed of all visible fat|
|For mango couscous stuffing|
|Couscous||3 Ounce (1/2 Cup, 125 Milliliter)|
|Boiling water||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Mango||1⁄2 , chopped|
|Spring onions||2 , chopped|
|Chopped fresh coriander||3 Tablespoon|
|Finely grated lime rind||2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Egg white||1 , lightly beaten|
|Lime juice||1 Tablespoon|
|For creamy wine sauce|
|Chicken stock||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|White wine||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Natural yogurt||2 Tablespoon|
1. To make stuffing, place couscous in a bowl, pour over boiling water and toss with a fork until couscous absorbs all the liquid. Add mango, spring onions, coriander, lime rind, garam masala (a), egg white and lime juice and mix to combine.
2. Lay pork out flat and spread stuffing evenly over surface (b). Roll up firmly and secure with string (c). Place pork on a wire rack set in a roasting tin, pour in 2 1/2 cm / 1 in water and bake at 190°C / 375°F / Gas 5 for 1 1/2 hours or until pork is cooked to your liking. Place pork on a serving platter, set aside and keep warm.
3. To make sauce, skim excess fat from pan juices, stir in stock and wine and bring to the boil over a medium heat. Reduce heat and simmer for 10 minutes or until sauce reduces by half. Remove tin from heat and whisk in yogurt. Slice pork and serve with sauce.