Pork loin with apricot, sage & pine nut stuffing

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olive magazine

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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.
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.

Per serving

676 kcalories, protein 62.7g, carbohydrate 11.2g, fat 42.6 g, saturated fat 15.7g, fibre 1.6g, salt 0.49 g

Latest comments and suggestions

• Alli

  26 April 2008

  Alli commented on this recipe

  Omitted celery, substituted chopped fresh red chillies (1/2 tsp) for the herbs, plus some chopped rosemary. Used in rolled shoulder of lamb. Tasy and it cut through the richness of the lamb.

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Ingredients

• butter
• 2 sticks celery , diced
• 1 medium onion , chopped
• sage , chopped to make 3 tbsp
• thyme , chopped to make 2 tbsp
• 30g French stick , cubed
• 30g pine nuts
• 10 dried apricots , chopped
• 2kg pork loin, butterflied flat

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Serves 6

Preperation and cooking times

Ingredients

• butter
• 2 sticks celery , diced
• 1 medium onion , chopped
• sage , chopped to make 3 tbsp
• thyme , chopped to make 2 tbsp
• 30g French stick , cubed
• 30g pine nuts
• 10 dried apricots , chopped
• 2kg pork loin, butterflied flat

Per serving

676 kcalories, protein 62.7g, carbohydrate 11.2g, fat 42.6 g, saturated fat 15.7g, fibre 1.6g, salt 0.49 g

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