Recipe

Walnut and fig pork loin with cauli mash

This walnut and fig pork loin recipe is the perfect autumnal meal. Serve on cooler nights with creamy cauliflower mash and a radicchio, apple and celery salad

May 28, 2017 10:24pm
By Jennene Plummer
  • 30 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 6
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This recipe first appeared in Woman's Day.
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Ingredients

  • 1.5 - 2kg boned, rolled pork loin, scored
  • 2 tablespoon olive oil
  • 1 tablespoon sea salt
  • 6 thyme sprigs
  • 2 cup milk
  • 1/2 cup cream
  • 1 head cauliflower, cut into florets
  • 1/4 cup grated parmesan
  • radicchio salad to serve
Stuffing
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1/4 cup chopped walnuts
  • 1 tablespoon thyme leaves
  • 1 1/2 cup fresh breadcrumbs
  • 1/4 cup dried figs, chopped
  • 1 egg, whisked

Method

  • 1
    Preheat oven to very hot, 220ºC. Place a wire rack in a roasting dish.
  • 2
    For the stuffing: In a frying pan, sauté onion in oil for 3-4 minutes until tender. Add nuts and cook for 2-3 minutes, stirring. Add thyme and cook for 1 minute. Transfer to a bowl and mix in remaining ingredients. Season and mix well.
  • 3
    Unroll loin. Place skin-side down on a board. Spread stuffing mixture lengthways along one long edge. Roll tightly to enclose. Secure with kitchen string, tying every 2cm.
  • 4
    Rub pork with oil and salt. Place on rack in dish. Scatter with thyme. Bake for 25 minutes until skin is crisp.
  • 5
    Reduce oven to slow, 150ºC. Bake for 2 hours until cooked when tested. Rest, loosely covered with foil, for 20 minutes.
  • 6
    In a medium saucepan, bring combined milk and cream to just boiling on high. Add cauliflower and cook, covered, for 8-10 minutes until tender. Drain and purée. Stir parmesan through. Season.
  • 7
    Serve pork in slices with cauliflower mash and a radicchio, apple and celery salad.

Notes

  • Other cuts of pork suitable for roasting with the skin on include boneless pork leg roast, boneless rolled shoulder or rolled pork belly roast.

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