Orange, Prune and Sage Stuffed Pork

INGREDIENTS

1.5kg (3lb) boneless pork loin roast

1 cup (150g, 5oz) prunes, pitted and chopped

1 orange, zested and juiced

2 cloves garlic, minced

1 tsp dried thyme

1 tbsp sage, chopped 

Salt and pepper to taste

METHOD

Preheat air fryer to 180°C (350°F).

Lay the pork loin flat on a cutting board. If it’s not already butterflied, slice it horizontally, but not all the way through, then open out to create a flat surface.

In a bowl, mix together the prunes, orange zest, orange juice, garlic, thyme, sage, salt and pepper.

Spread the mixture evenly over the surface of the pork loin. Then roll tightly and tie with kitchen twine at 4cm (1½ in) intervals to secure the filling inside.

Place the stuffed pork in the air fryer basket, seam-side down, and cook for 30 minutes.

After 30 minutes, reduce the temperature to 160°C (320°F) and cook for another 1 hour, or until the internal temperature reaches 65-70°C.

Once cooked, remove the pork from air fryer and let it rest for about 10-15 minutes before slicing.

Serve with air fried carrots and apple if desired. 

Serves 6
Prep + Cook time: 1 hour 55 mins

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