Pork loin with couscous and apples

Preheat oven to moderately hot.

Combine couscous with the water in medium heatproof bowl, cover; stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. Using fork, toss prunes, nuts, coriander and parsley into couscous.

Remove any excess fat from pork. Place pork on board, upside-down; slice through thickest part of pork horizontally, without cutting through at the other side. Open pork out to form one large piece; press 1 cup of the couscous mixture against loin along width of pork. Roll pork to enclose stuffing, securing with kitchen string at 2cm intervals.

Place rolled pork on rack in large shallow flameproof baking dish; pour 2 cups of the cider over pork. Roast, uncovered, in moderately hot oven about 50 minutes or until cooked through. Remove pork from baking dish; cover to keep warm.

Place remaining couscous mixture in small ovenproof dish; cook, covered, in moderately hot oven about 10 minutes or until heated through.

Meanwhile, heat pan juices in baking dish on top of stove; add remaining cider, apple, onion and sugar. Cook, stirring, until apple is just tender. Serve sliced pork with apple mixture and couscous.

Tips We used Granny Smith apples in this recipe.

To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

Serving suggestion A salad made of grated red cabbage, caraway seeds and sliced green onions, dressed in a cider vinaigrette, is the perfect accompaniment for this dish.