Pork loin with apricot, sage, and pine nut stuffing
recipe
Pork loin with apricot, sage, and pine nut stuffing
No comments
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
Ingredients
- 2 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
Serves:
6
Directions
More recipes like this
- Heat the oven to /fan /gas Melt a knob of butter in a frying pan, then add the celery, onion, tbsp sage and tbsp thyme. Season and cook until soft, for about 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.
Source: BBC Good Homes magazine
Find more recipes
1 comment
Comments