Fruity paprika pork with cashew


Lay the pork, flesh-side up, on a chopping board with the belly flap facing away from you.

With a sharp knife make an incision halfway down the meat, running parallel to the board, cutting almost all the way through.

Open the loin up and season well with salt and freshly ground black pepper.

Place the prunes, apricots and parsley into a bowl, season with salt and black pepper and mix well.

Place the prune mixture onto the pork and roll the meat up around the stuffing, into a sausage shape and tie in three or four places with kitchen string.

For the paprika paste, place all of the ingredients for the paste into a clean bowl and mix to form a paste.

Smear the paprika paste over the pork and set aside to marinate for at least 30 minutes, longer if possible.

Place the meat onto a heated griddle pan or barbecue and cook on each side for 2-3 minutes to brown all over.

Reduce the heat and cook for a further 30-40 minutes, turning every ten minutes, or until the pork is completely cooked through. Remove from the heat and allow to rest for ten minutes.



For the pork

750g/1lb 10oz boneless pork loin

salt and freshly ground black pepper

75g/3oz prunes, roughly chopped

75g/3oz apricots, roughly chopped

3 tbsp flatleaf parsley, roughly chopped


For the paprika paste

2 tbsp paprika

1 tsp fresh oregano leaves

1 tsp fresh thyme leaves
1 garlic clove, finely chopped

1 tsp Maldon sea salt, or other

sea salt 2 tbspolive oil


For the cashew nut couscous

125g/4½ oz ouscous

150ml/5fl oz boiling water

75g/3oz Delinut cashew nuts, roughly chopped

75g/3oz apricots, roughly chopped

1 lemon, juice only

2 tbsp fresh mint, roughly chopped

2 tbsp fresh flatleaf parsley, roughly chopped


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