In-season stone fruit replaces apples to delicious effect in this succulent spiced pork roast.
Ingredients
- 100g pistachio kernels
- 2 teaspoons fennel seeds
- 950g pork mini roast
- Olive oil spray
- 6 ripe plums
- 2 tablespoons olive oil
- 1 baby endive, torn into sprigs
Method
- Step 1Preheat oven to 180°C. Process the pistachios and fennel seeds in a food processor until coarsely ground.
- Step 2Place pistachio mixture on a sheet of non-stick baking paper. Season with salt and pepper. Spray pork with oil. Roll the pork in the pistachio mixture, pressing firmly to coat.
- Step 3Place the pork in a baking dish. Arrange plums around pork. Drizzle oil over the pork and plums. Season plums with salt and pepper. Bake for 40-45 minutes or until the plums are soft and the pork is golden and cooked through. Cover pork with foil and set aside for 10 minutes to rest.
- Step 4Cut the pork into slices. Divide the pork and plums among serving plates. Serve with endive leaves.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1690 kj
Energy
20g
Fat Total
4g
Saturated Fat
4g
Fibre
49g
Protein
125mg
Cholesterol
122.46mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Lemon and Olive Roast Lamb, replace the pork with lamb, and the pistachio kernels and fennel seeds with lemon rind and chopped green olives. Serve with roasted red onion and pumpkin, and the endive.
- Author: Kerrie Ray
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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