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Ingredients
- butter
- celery 2 sticks, diced
- onion 1 medium, chopped
- sage chopped to make 3 tbsp
- thyme chopped to make 2 tbsp
- French bread 30g, cubed
- pine nuts 30g
- dried apricots 10, chopped
- boned pork loin 2 kg, butterflied flat
Method
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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.
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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.
