Pork with Mango Couscous
|Boneless pork loin||3 Pound, rind and fat removed|
|Mango couscous filling||1 Cup (16 tbs)|
|Couscous||3 Ounce (90 Gram)|
|Boiling water||4 Fluid Ounce (125 Milliliter)|
|Mango||1⁄2 , chopped|
|Onions spring||2 , chopped|
|Coriander||3 Tablespoon, chopped|
|Lime rind||2 Teaspoon, finely grated|
|Garam masala||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Lime juice||1 Tablespoon|
|Creamy wine sauce||1 Tablespoon|
|Chicken stock||4 Fluid Ounce (125 Milliliter)|
|White wine||4 Fluid Ounce (125 Milliliter)|
|Natural yogurt||2 Tablespoon|
1. To make filling, place couscous in a bowl, pour over boiling water and toss with a fork until couscous absorbs all liquid. Add mango, spring onions, coriander, lime rind, garam masala, egg and lime juice and mix to combine.
2. Lay pork out flat and spread stuffing evenly over surface. Roll up firmly and secure with string. Place pork on a wire rack set in a baking dish, pour in 2.5 cm/1 in water and bake at 180°C / 350°F / Gas 4 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 pan from heat and whisk in yogurt. Slice pork and serve with sauce.