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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
Walnut and fig pork loin with cauli mash
6
30M
2H 30M
3H
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This recipe first appeared in Woman’s Day.

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Ingredients

Stuffing

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

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