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
Yield: serves 6
Ingredients: 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

Published: March 25, 2015 at 4:07 PM

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serves 6

Easy

Total time: 2 hrs and 30 mins

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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.

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

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.

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