Persian quinoa with apricot stuffed pork loin

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Pork loin stuffed with cranberries and apricot

Persian quinoa with apricot stuffed pork loin

 

Quinoa is not a traditional persian dish, but this has been persianed-up (real word!) with the choice of spices I’ve used in this dish. For an added touch you could stir some plump raisins into the quinoa just before serving

Serves 4

Ingredients

1 cup rinsed quinoa

2 cups of water

1 onion

½ tsp cayenne

½ tsp cumin

½ tsp coriander

½ bunch parsley and mint finely chopped

Large pork loin

1 shallot

1 garlic clove

8 large dried apricots

¼ cup dried cranberries

Fresh rosemary

¼ cup white wine and 4 whole peeled garlic cloves

1 peeled onion slice in half

 

Method

  1. Set oven at 375F
  2. Finely chop the shallot and garlic. Sauté on low heat in oil until soft
  3. Mix shallots with the apricots and cranberries
  4. Cut through the pork loin to flatten it out (don’t cut all the way through)
  5. Season with salt and pepper and place the apricot stuffing down the centre of the pork loin and roll the pork back up. Tie it together
  6. Season the outside of the pork with salt, pepper and rosemary
  7. Brown the pork in hot oil
  8. Place on a peeled and cut onion in a baking tray. Add a cup of white wine and a few cloves of garlic to tray. The pork should be sat on the onion, not in the wine. Place in oven and cook until internal temperature reaches 145F
  9. Place quinoa and water in a saucepan and bring up to boil with lid on. Reduce heat once boiling and remove lid. Cook for about 20 minutes until soft and all water had evaporated
  10. Finely chop onion and sweat in a little oil. Add the spices and cook for about 3 minutes. Set to one side
  11. Stir in the onions and the chopped herbs into the drained quinoa.
  12. Once pork has reached temperature, take out of oven and leave to rest on a chopping board. Stir the juices remaining in the pan and bring to a boil. Add some chicken stock. (you can add some roux if you want a thicker sauce)
  13. Slice the pork into thick rounds.
  14. Spoon the quinoa onto a plate, place the pork on the quinoa and spoon a little juice over

 

 SO WHATS GOOD ABOUT IT

Pork: pork is a lean source of protein and is also an excellent source of B12, B6, thiamin, niacin, selenium, zinc and phosphorous. It also has iron, magnesium and panothenate.

Quinoa: known as the world’s healthiest food quinoa is best known for being a complete protein.It is a good source of fibre and rich in minerals such as manganese, magnesium and phosphorous.

AND WHAT DOES THAT MEAN FOR YOU?

Pork: exceptionally good for rebuilding muscles and tissues. It also provides the key nutrient for releasing energyinto your body. It will help with normal brain development and function and can also have a positive affect on mood

Quinoa. not only a power house in its muscle and tissue rebuilding abilities but also a great anti-inflammatory. It is believed to help reduce the risk of diabetes type 2 and also cardiovascular disease. It also can reduce the risk of cancer especially colon cancer, and also reduces ‘bad’ cholsterol.

 

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