Try this recipe for pork loin with apricot stuffing, then check out our roast pork loin, pork medallions and Tuscan pork loin steaks.


  • 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


  • 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.


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