Pork with Spiced Stuffing Balls and Garlic Beans


1 tbsp. extra virgin olive oil

2 lamb kidneys, diced

1 onion, finely chopped

2 garlic cloves, crushed

180g long grain rice

⅛ tsp. saffron

1 tsp. paprika

375ml boiling stock

½ bunch of fresh parsley, finely chopped

¼ cup sultanas

1 bay leaf


Pork Loin

1.5kg pork loin

2 tsp. good quality salt

2 tsp. pepper, ground

2 tbsp. extra virgin olive oil

250ml white wine


Garlic beans

500g of green bean

3 garlic cloves,

3 tbsp. extra virgin olive oil

season to taste



Preheat the oven 220C. Score the pork and season on both sides with salt and olive oil. Roast in the oven for 20 minutes at 220C and then drop the oven to 175C and roast for a further 30 minutes.

In a heavy based saucepan heat olive oil. Add the kidneys, onion and garlic and cook till the onion is translucent, approx. 5-10 minutes. Add the rice, salt, saffron, paprika and then the boiling stock. Cook for approx. 15 minutes. Add the parsley, bay leaf and ¼ cup sultanas. Allow to cool, add breadcrumbs and roll into balls and cook at 175C for 30-45 minutes, or until ready.

In a saucepan cook the beans with the garlic and olive oil, approx. 5 minutes. Serve with sliced pork and stuffing balls and garlic beans on the side.