Ingredients

• 750g/1lb 10oz boneless pork loin
• salt and freshly ground black pepper
• 75g/3oz prunes
• roughly chopped
• 75g/3oz apricots
• roughly chopped
• 3 tbsp flatleaf parsley
• roughly chopped
• 2 tbsp paprika
• 1 tsp fresh oregano leaves
• 1 tsp fresh thyme leaves
• 1 garlic clove
• finely chopped
• 1 tsp Maldon sea salt
• or other sea salt
• 2 tbsp olive oil
• 125g/4½ oz couscous
• 150ml/5fl oz boiling water
• 75g/3oz cashew nuts
• roughly chopped
• 75g/3oz apricots
• roughly chopped
• 1 lemon
• juice only
• 2 tbsp fresh mint
• roughly chopped
• 2 tbsp fresh flatleaf parsley
• roughly chopped

Directions

• Lay the pork
• flesh-side up
• on a chopping board with the belly flap facing away from you.
• With a sharp knife make an incision halfway down the meat
• running parallel to the board
• cutting almost all the way through.
• Open the loin up and season well with salt and freshly ground black pepper.
• Place the prunes
• apricots and parsley into a bowl
• season with salt and black pepper and mix well.
• Place the prune mixture onto the pork and roll the meat up around the stuffing
• into a sausage shape and tie in three or four places with kitchen string.
• For the paprika paste
• place all of the ingredients for the paste into a clean bowl and mix to form a paste.
• Smear the paprika paste over the pork and set aside to marinate for at least 30 minutes
• longer if possible.
• Place the meat onto a heated griddle pan or barbecue and cook on each side for 2-3 minutes to brown all over.
• Reduce the heat and cook for a further 30-40 minutes
• turning every ten minutes
• or until the pork is completely cooked through. Remove from the heat and allow to rest for ten minutes.
• For the cashew nut couscous
• place the couscous into a bowl and pour over the boiling water. Set aside and leave until all the water is absorbed.
• Stir the couscous with a fork. Add the remaining couscous ingredients and stir well to combine.
• To serve
• cut the pork into thick slices. Place a large spoonful of the couscous onto each plate and top with a couple of slices of the pork.