Preparation time is 20minutes
Cook time is 2hours 5minutes
Total time is 2hours 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 1/2 cup white quinoa
- 30grams salted butter
- 1 leek, trimmed, halved, washed, finely chopped
- 3 garlic cloves, finely chopped
- 1 bunch lemon thyme, leaves picked, finely chopped
- 120grams baby spinach leaves
- 1/2 bunch continental parsley, leaves picked, finely chopped
- 2 small lemons, zested, halved
- 2kilograms Woolworths Australian boneless pork loin roast
- 2tablespoons extra virgin olive oil
- 2teaspoons sea salt flakes
- 400grams green beans, trimmed
Description
Looking for a new Christmas roast pork recipe? Look no further than this spinach and quinoa-stuffed pork with crisp crackling to really wow your guests.
Method
Step 1 of 6
Cook quinoa according to packet instructions. Set aside for 20 minutes to cool.
Step 2 of 6
Meanwhile, melt butter in a large frying pan over medium-high heat. Cook leek, garlic and thyme, stirring, for 6 minutes or until leek has softened. Remove leek mixture from pan and set aside. Place spinach in pan and cook over medium-high heat, stirring, for 2 minutes or until wilted. Combine quinoa, leek mixture, spinach, parsley and lemon zest in a large bowl. Set aside.
Step 3 of 6
Preheat oven to 240°C/220°C fan-forced. Remove string from pork and discard. Pat dry pork all over with paper towels and place rind-side down on a board. Slice through thickest part of pork horizontally, without cutting through to other side. Open out pork to form one large piece. Spread quinoa mixture over pork, pressing to compact. Roll from long side to enclose stuffing and secure with unwaxed kitchen string at 2cm intervals.
Step 4 of 6
Place pork in a large greased roasting pan. Drizzle pork with half of the oil and rub with salt. Bake for 20 minutes or until skin begins to crackle. Reduce heat to 180°C/160°C fan-forced. Bake for a further 1 hour 30 minutes or until pork is just cooked and juices run clear when meat is pierced, adding lemon halves to pan during the last 30 minutes of cooking. Stand for 10 minutes.
Step 5 of 6
Meanwhile, cook beans in a medium saucepan of boiling water for 3 minutes or until bright green and tender. Drain. Transfer to a serving plate. Drizzle with remaining oil and season with pepper.
Step 6 of 6
Transfer pork and lemon to a large serving platter. Serve with green beans.
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