Pork Olives With Lemon Couscous Stuffing
Take care not to overcook the pork or it will lose its juices and flavour. The couscous is sensational you can eat it on its own or serve it with poultry, lamb and even fish.
8 x 50 g (2 oz) pork fillets
50 ml (2 fl oz) vegetable oil
50 g (2 oz) unsalted butter
1 onion, finely chopped
50 g (2 oz) chicken livers, cleaned and roughly chopped
250 ml (8 fl oz) white wine
200 ml (7 fl oz) chicken stock
200 g (7 oz) couscous
Finely grated zest of 1 lemon
25 g (1 oz) raisins, soaked and squeezed
1 teaspoon fresh thyme
8 thin rashers streaky bacon
Salt and pepper
Place the pork fillets between two sheets of greaseproof paper and hit them with a mallet or rolling pin to flatten them. They should be about 3 mm (⅛ in) thick and 12.5 cm (5 in) square.
Heat a little of the oil and butter in a pan and cook the onion gently until soft and translucent. Add the chicken livers, and season with salt and pepper. Add half of the wine and half of the chicken stock and stir in the couscous. Turn up the heat and continue stirring until the mixture boils. Reduce the heat and simmer, covered, for 10-15 minutes until the couscous is tender and all the liquid has been absorbed. Add the grated lemon zest, raisins and thyme, and adjust the seasoning.
Divide the couscous stuffing between the pork fillets. Spread it out evenly over each fillet and then roll up tightly. Wrap a bacon rasher around each pork roll and secure with a wooden cocktail stick.
Heat the remaining oil and some of the butter and brown the pork olives on all sides. Transfer to a baking pan, cover and cook in a preheated oven at 200°C, 400°F, Gas Mark 6 for about 10 minutes, turning them once or twice. Remove the pork olives from the pan and keep warm.
Pour away the fat from the pan, then add the remaining wine and reduce over high heat by two thirds. Add the rest of the stock and cook rapidly until reduced by half. Remove from the heat and cool slightly. Whisk in the remaining butter, season to taste and pass through a fine sieve.
Remove the cocktail sticks from the pork olives and 6 cut into slices. Arrange on four serving plates and pour the sauce around them.