Pork loin with apricot and sage stuffing

Pork loin with apricot, sage and pine nut stuffing

  • 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.



  • 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


  • 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.