Seasonings for Roast Pork

Preparation: 10 - 15 mins

Ingredients

Traditional Seasoning:

Makes about 2 1/2 cups

  • 225g cooking apples, peeled, cored & sliced
  • 100g fresh white breadcrumbs
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon rind
  • 1/2 tsp dried sage
  • Salt & freshly ground black pepper, to taste
  • 1 egg

Orange & Tarragon Seasoning

Makes about 2 cups

  • 3 cups fresh breadcrumbs
  • 2 tbsp grated orange rind
  • 1 tbsp dried tarragon
  • 1 onion, finely chopped
  • 1 egg beaten
  • Salt, to taste

Spicy Rice Seasoning

Makes about 2 1/2 cups

  • 1/4 cup currants
  • 1 cup water
  • 1/2 tsp salt
  • 1/2 cup long grain rice
  • 50g unsalted butter or oil
  • 1 onion, diced
  • 1 tsp ground allspice
  • 1/4 cup pinenuts, toasted
  • 1 tsp grated lemon rind, optional
  • Freshly ground black pepper, to taste

Moroccan-Style Couscous Seasoning

Makes about 2 1/2 cups

  • 1/4 cup raisins
  • 1 tbsp dry white wine
  • 1/4 tsp saffron threads
  • 1/2 cup instant couscous
  • 1 cup water
  • 100g unsalted butter
  • 1 onion, chopped
  • 1 tsp cinnamon
  • 1/4 cup sliced almonds, toasted
  • Salt & freshly ground black pepper, to taste

Method

Traditional Seasoning

  1. Place apples, breadcrumbs, lemon juice, lemon rind, sage, salt and pepper in a bowl.
  2. Add the lightly beaten egg and mix well.
  3. Place in roast pork.

Orange & Tarragon Seasoning

  1. Combine all ingredients. Place in pork roast.

Spicy Rice Seasoning

  1. Place the currants in a bowl and cover with hot water. Soak for 30 minutes, drain and set aside.
  2. Heat the measured water in a saucepan until it boils. Add salt and stir in the rice. Cover and simmer over a low heat until the water has been absorbed, about 15 to 20 minutes. Transfer to a mixing bowl and set aside.
  3. Heat the butter in a pan over medium heat. Add onions and cook 2 to 3 minutes, and add to rice. Add the currants, allspice, pinenuts and lemon rind to the rice and stir well. Season to taste with pepper. Cool.
  4. Place in pork roast.

Moroccan-Style Couscous Seasoning

  1. Place the raisins in a bowl, cover with hot water and soak for 30 minutes; drain and set aside.
  2. Heat the wine in a small saucepan until warm. Remove from the heat, add the saffron, and let stand 15 minutes.
  3. Put the couscous in a shallow baking dish. Heat the water and 75g butter until boiling, then pour over the couscous and stir well. Cover with foil and let stand 15 minutes, fluff the couscous with a fork.
  4. Melt the remaining butter in a frying pan over medium heat. Add the chopped onion and cook until soft. Add the cinnamon and cook 2 minutes.
  5. Add the saffron-infused wine and cook 1 minute. Then add the onion mixture, raisins, and almonds.
  6. Season to taste with salt and pepper. Cool.
  7. Place in pork roast.