Roasted Pork Loin
|Boneless pork loin||3 Pound (1.5 Kilogram)|
|Coarse cooking salt||1 Tablespoon|
|Butter||1 Ounce (30 Grams)|
|Spinach leaves||4 , shredded|
|Pine nuts||3 Tablespoon|
|Breadcrumbs||1 Ounce (1/2Cup/30 Grams)|
|Ground nutmeg||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Green apple||1 Small, peeled, cored and sliced|
|Pear||1 Small, peeled, cored and sliced|
|Chopped dried dates||1 Tablespoon|
|Apple juice||4 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Ground cloves||1 Pinch|
1. To make seasoning, melt butter in a frying pan. Cook spinach and pine nuts for 2-3 minutes or until spinach wilts. Remove from heat and stir in breadcrumbs, nutmeg and pepper to taste.
2. Unroll loin and make a cut in the middle of the fleshy part. Score the rind with a sharp knife, cutting down into the fat under the rind. Spread seasoning over cut flap. Roll up loin firmly and secure with string.
3. Place loin in a baking dish. Rub all over rind with salt and bake at 250°C/475°F/ Gas 9 for 20 minutes. Reduce temperature to 180°C/350°F/Gas 4 and bake for 1 hour longer or until juices run clear when tested with a skewer in the meatiest part.
4. To make sauce, place apple, pear, dates, apple juice, honey, lemon rind and cloves in a small saucepan. Cover and bring to the boil. Reduce heat and simmer for 5 minutes, or until apple is tender