Pork loin with apricot, sage and pine nut stuffing

Name: Pork loin with apricot, sage and pine nut stuffing
Total time: 2 h 30 min
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

2 hours 30 minutes
serves 6
Easy

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.

March 25, 2015 at 4:07 pm

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

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.