Pork loin rolled with leek, prune and pistachio pilaf
Serves 4-6
• 2 Tbsp butter • ½ leek, chopped • 2 cloves garlic, crushed • ¼ tsp turmeric • ½ tsp cumin • ½ tsp coriander • 1 Tbsp chopped fresh rosemary • ½ cup prunes, cut in half • Zest and juice of ½ orange • 1 cupcooked rice • ¼ cup parsley • 1kg piece pork loin, skin scored • Vegetables to roast - kumara sweeties, carrots, parsnip etc. rubbed with oil
1. Preheat oven to 180C.
2. Place butter into a frying pan and melt. Add leek and garlic. Cook for 5 minutes until leek has softened. Add turmeric, cumin, coriander and rosemary. Cook for 2 minutes.
