Pork loin with pistachio and apricot couscous stuffing

Instructions

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.