Pork loin with apricot, sage and pine nut stuffing
This recipe combines classics flavours of pork, apricot and sage into an impressive-looking roast. While it looks stunning though, it is actually very easy - perfect for entertaining.
- butter
- 2 sticks celerydiced
- 1 medium onionchopped
- chopped to make 3 tbsp sage
- chopped to make 2 tbsp thyme
- 30g French breadcubed
- 30g pine nuts
- 10 dried apricotschopped
- 2 kg boned pork loinbutterflied flat
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.