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Pork loin with apricot, sage, and pine nut stuffing

To butterfly the pork loin, hold a sharp knife against the long side of the joint and cut it almost in half horizontally, then open it out flat

Dish Details:


INGREDIENTS:

Roast pork loin2 sticks celery, diced
1 onion, chopped
3 tbsp sage, chopped
2 tbsp thyme, chopped
30g French bread, cubed
30g pine nuts
10 dried apricots, finely chopped
2kg boned pork loin, butterflied flat


PREPARATION:
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, for about 5 minutes. Tip the bread, apricots and pine nuts into a bowl and pour the onion mixture over it. Season again and mix well.

Lay the meat out flat and spread out the stuffing over it. Roll up and tie with string.

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, take off the string, then cut the pork into thick slices.


PREP/COOK
INFORMATION:

Serves: 6

Source: BBC Good Homes magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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