1

Heat oil in a large non-stick pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add spinach and cook, covered, for 2 minutes or until wilted.

2

Place couscous in a large heatproof bowl. Add ¼ cup (60ml) boiling water. Stir, cover and set aside for 3 minutes. Scrape with a fork to separate grains, then stir in spinach mixture, apricots, toasted pistachios and lemon rind.

3

Preheat oven to 220°C or 200°C fanforced. Remove string from pork and unroll. Place on a board, skin side down, and slice crossways through the thickest part of the meat without cutting through the rind. Once sliced, open out to form one large piece.

4

Press stuffing in a wide panel on cut side of loin. Roll up to enclose stuffing, tying with string at 2cm intervals. Rub all over with salt, then place on a wire rack in a large baking dish. Bake for 30 minutes or until rind begins to crackle. Reduce temperature to 180°C or 160°C fan-forced and bake for another hour. Rest pork in a warm place for 10 minutes before thinly slicing and serving.