Roast pork with prosciutto pears & couscous

Roast pork with prosciutto pears & couscous

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The ingredient of Roast pork with prosciutto pears & couscous

  1. 2 cups (380g) couscous
  2. 1/3 cup (50g) toasted slivered almonds
  3. 8 dried figs, roughly chopped
  4. 1/2 teaspoon ground cinnamon
  5. 1.5kg boneless pork loin roast
  6. 1 teaspoon olive oil, plus extra to drizzle
  7. 1kg sweet potato, peeled, cut in chunks
  8. 3 Packham pears, quartered, core removed
  9. 12 thin prosciutto slices

The instruction how to make Roast pork with prosciutto pears & couscous

  1. Preheat oven to 230u00b0C. Soak the couscous in 2 cups water for 5 mins. Use a fork to separate grains. Stir in almonds, figs and cinnamon.
  2. Untie string from pork. Place rind side down with the thicker end to your left. Spread 2/3 cup of the couscous mixture over the opposite end. Re-roll and re-tie the string. Score rind at 2cm intervals. Brush with the olive oil and Fresh ingredients rub with salt. Place on a wire rack in a baking dish. Cook for 20 mins.
  3. Reduce oven to 200u00b0C. Cook for 1 hour and 20 mins more until the juices run clear when tested with a skewer.
  4. Meanwhile, place sweet potato on a baking paper lined tray. Drizzle with oil and season. Wrap each pear quarter in proscuitto and add to tray. Add to oven 30 mins into cooking.
  5. Rest pork for 10 mins before slicing. Reheat couscous and serve with sweet potato, pears and pork.

Nutritions of Roast pork with prosciutto pears & couscous

fatContent: 1007.624 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 91 grams carbohydrates
fibreContent: 31 grams sugar
proteinContent:
cholesterolContent: 77 grams protein
sodiumContent: 167 milligrams cholesterol

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