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Pork With Mango Couscous

American.Gourmet's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
45 Minutes
Cook Time: 
100 Minutes
Ready In: 
145 Minutes
Servings: 
10

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