Pistachios have had some pretty famous fans throughout history. The Queen of Sheba loved pistachios so much that she demanded that the entire region’s pistachio harvest be set aside for her! We tend to agree and thought this delicious little nut would add tasty flavours to a stuffing. We think it's so delicious you may want to use it as inspiration for a fresh spin on your traditional Christmas stuffing!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pork Loin Fillet
Pork Sausage(ContainsSulphites, Cereals containing gluten)
Plain Flour(ContainsCereals containing gluten)
Chicken Stock Pot
Preheat your oven to 180 degrees and boil two medium-sized pots of water. Remove the pistachio nuts from their shells and chop roughly. Chop the prunes into ½cm pieces. Peel the parsnip and potato, then chop into roughly 3cm cubes. Next, you need to butterfly the pork loin! Slice along it lengthways to open it up like a book. Don’t slice all the way through as the ‘spine’ of your book will hold both sides together.
Split the sausage and squeeze the meat into a bowl, discarding the skin. Add your pistachios and prunes . Mix it all together with your hands, don’t be afraid to get sausagey!
Stuff your pork by spreading your sausage mixture down one side of the opened fillet, then fold over the other half. You need to leave a 2cm border at each end and along the outside length of the fillet, so you are able to seal it. Once folded, the seam needs to be facing downwards. Tip: If there is too much stuffing, just roll the excess into ping pong sized stuffing balls.
Drizzle a little oil on a baking tray, put your pork on the tray, season with salt and black pepper and pop in your oven for 25 mins. Add any excess stuffing balls halfway through cooking. After 25 mins take your pork out of your oven, cover with some tinfoil and leave to rest. Tip: The pork is cooked when it is no longer pink in the middle.
Meanwhile, boil your parsnips in one of the pots of water, for 20 mins. After 5 mins add your potato to the pot. Tip: The parsnips and potato are cooked when you can easily slip a knife through. Once cooked, drain and put back in the pot. Reserve some of your cooking water (amount specified in the ingredient list) for your gravy.
Add some butter or olive oil (amount specified in the ingredient list) to a frying pan on medium heat, once melted, add the flour. Stir and cook for 3 mins. Tip: This is called a roux! Add the chicken stock pot and cooking water (reserved from the parsnip and potatoes) and stir together with a whisk. Bring to the boil, stirring continuously to remove lumps. The mixture should thicken as it comes to the boil. Once boiling, turn the heat to low and simmer gently for 5-7 mins, then remove from the heat. Tip: Add a splash of water if it's too thick for you!
Meanwhile, cook the mangetout in the other pot for 4 mins then drain. Add a pinch of salt and pepper, a knob of butter and a splash of milk (if you have some) to the parsnip and potato and mash until smooth. That’s it! Cut your pork into a few slices, lay it on the plate with your mashed parsnips and mangetout served on the side, and your gravy poured over the top!