4 spring onions, trimmed
2 sticks celery, strings removed
3cm ginger, peeled
2 cloves garlic
5 sprigs lemon thyme
2 slices bread
6 pork loin butterfly chops
1 tbs olive oil
125ml white wine
freshly ground salt & black pepper
Using a potato peeler remove the rind from the oranges and 1 lemon. Cut the oranges and lemons in half and roughly chop the spring onions, celery and ginger.
Attach the citrus juicer to the stand mixer, turn to speed 4 and juice the oranges and lemon.
Fit the food processor with the work bowl and multipurpose blade, then add the spring onions, celery, ginger, garlic and thyme. Pulse until chopped. Add the bread and 1 tablespoon of the juice and pulse until mixture is finely chopped.
Divide the stuffing between the pork. Fold over and encase the filling. Secure sides together with 3-4 toothpicks.
Heat the oil in a large heavy based pan & cook the pork on both sides until golden brown. Add the remaining fruit juice and wine. Bring to the boil, reduce the heat to low and simmer covered for 14 minutes or until the pork is just tender.
Remove the pork from the pan, increase the heat and boil uncovered for 5 minutes or until thickened. Season with salt and pepper and remove the toothpicks from the pork to serve.
- Don't overcook the pork as it will dry out and toughen.