Pork loin with apricot, sage and pine nut stuffing
- Preparation and cooking time
- Total time
- Easy
- serves 6
Ingredients
- butter
- 2 sticks celery, diced
- 1 medium onion, chopped
- chopped to make 3 tbsp sage
- chopped to make 2 tbsp thyme
- 30g French bread, cubed
- 30g pine nuts
- 10 dried apricots, chopped
- 2 kg boned pork loin, butterflied flat
Method
- STEP 1
Heat the oven to 180c/fan 160c/gas 4. Melt a knob of butter in a frying pan then add the celery, onion, 1 tbsp sage and 1 tbsp thyme. Season and cook until soft, about 5 minutes. Tip the bread, pine nuts and apricots into a bowl and pour the onion mixture over. Season again and mix well. Lay the meat out flat and spread the stuffing over it. Roll up and tie with string.
- STEP 2
Sprinkle the outside of the joint with the remaining thyme, sage and some seasoning. Put in a baking tin and cook for 2 hours. Leave to rest for 20 minutes, remove string then cut into thick slices.
