Nothing says the sumptuous dinner like a Pork Loin Stuffed with Orange and Hazelnut Rice added with a savory stuffing. And it’s perfect for serving a hungry crowd. To enhance the flavor, the meat is first soaked in a seasoned saltwater brine.
Pork Loin Stuffed with Orange and Hazelnut Rice
1 Small egg, beaten
1 Shallot, finely chopped
1 tablespoon Freshly chopped parsley
175 ml/6 fl oz Vegetable stock
15 g/1/2 oz Butter
50 g/2 oz Long-grain brown rice
25 g/1 oz Hazelnuts, roasted and roughly chopped
450 g/1 lb Boneless pork tenderloin or fillet, trimmed
25 g/1 oz Ready-to-eat dried prunes, stoned and chopped
Salt and freshly ground pepper
For the rice:
Preheat the oven to 190C/375?F/Gas Mark 5, 10 minutes before required. Heat the butter in a small saucepan, add the shallot and cook gently for 2-3 minutes until softened. Add the rice and stir well for 1 minute. Add the stock, stir well and bring to the boil. Cover tightly and simmer gently for 30 minutes until the rice is tender and all the liquid is absorbed. Leave to cool.
Grate the orange rind and reserve. Remove the white pith and chop the orange flesh finely. Mix together the orange rind and flesh, prunes, hazelnuts, cooled rice, Egg and parsley. Season to taste with salt and pepper.
Cut the fillet in half, then using a sharp knife, split the pork fillet lengthways almost in two, forming a pocket, leaving it just attached. Open out the pork and put between two pieces of cling film. Flatten using a meat mallet until about half its original thickness. Spoon the filling into the pocket and close the fillet over. Tie along the length with kitchen string at regular intervals.
Put the pork fillet in a small roasting tray and cook in the top of the preheated oven for 25-30 minutes, or until the meat is just tender. Remove from the oven and allow to rest for 5 minutes. Slice into rounds and serve with steamed courgettes and carrots.
This Orange and Hazelnut Rice Stuffed Pork Loin is stunning – a perfect alternative to turkey for the holidays!