This is a very good recipe for a family Sunday roast. Serve with buttered new potatoes and green beans.
- 3lb (1.5kg) boned loin of pork
- ½ pint (300ml) dry white wine
- 1 tablespoon plain flour
- Fresh rosemary and orange to decorate
- Salt and ground black pepper
- For the stuffing
- 1oz (25g) butter
- 1 small onion (chopped)
- 3oz (75g) brown basmati rice, soaked and drained
- 12fl oz (350mls) chicken stock
- 2oz (50g) cashew nuts
- 1 orange
- 2oz (50g) sultanas
Pre-heat the oven gas mark 7 (425F 220C)
Melt the butter in a heavy based pan and fry the chopped onions for 2-3 minutes, until softened. Stir in the chicken stock and bring to the boil. Stir, then lower the heat, cover and simmer for 35 minutes until the rice is tender and the liquid has been absorbed. While the rice is cooking open out the loin of pork and cut 2 lengthways slits in the pork, do not cut right through the pork.
Spread out the cashew nuts in a roasting tin and roast in the oven for 2-4 minutes until golden. Allow to cool, and then chop thoroughly in a blender.
Put 1 tablespoon of grated orange rind into a bowl, and peel the orange. Cut the orange into segments reserving the orange juice, and roughly chop them. Add the rind, orange segments, cashew nuts and sultanas to the cooked rice. Season well and stir in 1-2 tablespoons of reserved orange juice.
Spread a layer of the stuffing along the centre of the pork. Roll up the loin firmly and tie with kitchen string. Rub a little salt and pepper into the surface of the meat and place in a roasting tin. Roast in the over for 15 minutes, lower the temperature to gas mark 4 (350F 180C). Roast for a further 2 hours, or until the meat juices run clear.
Transfer the meat onto a warm serving dish and keep warm. Stir the flour into the meat juices and cook for about 1 minute. Stir in the wine and bring to the boil, stirring until thickened. Transfer into a gravy boat. Remove the string from the pork before serving. Garnish with rosemary and orange slices.