Pork loin roast with fig & apple stuffing

Pork loin roast with fig & apple stuffing

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Cooking time

Prep: 15 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 4

A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce

Nutrition and extra info

Additional info

  • stuffing balls after baking
Nutrition info

Nutrition per serving

kcalories
506
protein
41g
carbs
52g
fat
14g
saturates
3g
fibre
5g
sugar
20g
salt
1.1g

Ingredients

  • 2 tbsp olive oil
  • 600g pork tenderloin fillet, trimmed of any fat and sinew

For the stuffing

  • 2 onions, finely chopped
  • 2 dessert apples, cut into cubes
  • 3 figs, finely chopped
  • 85g fresh white breadcrumbs
  • 85g fresh wholemeal breadcrumbs
  • a few sage leaves, finely chopped
  • 1 egg
  • pinch of lemon zest
  • 500g pot chicken stock

For the sauce

  • 1 tbsp balsamic vinegar
  • 1 tbsp quince paste
  • 350g steamed green beans, to serve
  • 350g steamed carrots, to serve

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Method

  1. Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
  2. Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
  3. When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn’t flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.

Recipe from Good Food magazine, January 2014

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Comments

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AtoLongMan's picture

Made this today for dinner but made a few changes. When I saw the recipe name I expected the fillet to be stuffed which I prefer. I made the stuffing as described but I butterflied the fillet and pounded it flat and put the stuffing inside. Rolled it up in tin foil and cooker as described. Had this with a simple whole grain mustard sauce to cut the sweetness of the stuffing. We both loved it.

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