Looking for a way to spice up the Sunday roast? Well try this this innovative recipe! Orange glazed roast pork stuffed with forbidden green rice and pesto served with heirloom roasted carrots and seeded mustard jus... absolutely to die for... if you're willing to wait!
Serves: 6-8 | Prep Time: 3 Hours | Cooking Time: 2 Hours
- 1- 1.5kg boned and rolled loin of pork
- 1 bunch heirloom Dutch carrots
- 1/2 cup orange juice concentrate
- 2 tablespoons light brown sugar
- 3 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried leaf thyme
- 1 cup Forbidden Green Rice
- 100g baby spinach
- 50g pine nuts
- Salt to taste
- Mustard jus
- 2 tablespoon seeded mustard
- 1 table spoon plain flour
- 2 cups water
- Combine orange glaze ingredients, leave to rest until required.
- Score pork in cross hatch with sharp knife, rub liberally with salt to draw out excess moisture for crisp crackling. Rest in fridge for approximately 3 hours and wait. When removing from fridge, pat off excess moisture with a paper towel and rub in spice mix to the pork.
- Start to cook the Forbidden green rice according to instructions on packet. Set aside.
- Cook spinach in pan with a drizzle of olive oil. Squeeze out excess moisture then process roughly in blender with pine nuts and seasoning. Then mix with green rice.
- Spread mix evenly over inner side of the pork loin. Roll up and tie with butchers twine.
- Place the pork on a rack in a baking dish. Roast the pork at 220°c for 20 mins. Reduce heat to 160°c fan forced. Then bake a further 1hr 15 min approx with peeled heirloom carrots.
- Rest meat and pour over glaze.
- Finally to make jus, heat up pan on stove-top with butter, add flour once butter is melted to make a roux. Cook the flour out until golden blonde in colour. Pour in the 500ml water, scraping the bottom of pan until all sediments are off. Season as preferred. Finally pass liquid through fine sieve and stir in mustard.
Note: If the jus is too thin after being passed through the sieve then reduce a little further and try again.
Credits: Chef - Melissa Rajic | Styling - Sarah Egan | Photographer - An Architect Photographed My Undies & Timothy Treasure