Name: Roast pork loin stuffed with apricot and pine nuts
Prep time: 15 min
Cook time: 70 min
Total time: 1 h 25 min
Ingredients: 1 boneless rolled pork loin, with skin on (approx. 1.5-2kg); 30g butter or dairy-free margarine; 4 shallots, finely chopped; 2 garlic cloves, finely chopped; 2 Tbsp chopped sage; 30g toasted pine nuts, chopped; 75g dried apricots chopped; 2 Tbsp chopped parsley; 50g breadcrumbs

Roast pork loin stuffed with apricot and pine nuts

13 Apr 2022

by luv2cook

Prep Time

15 minutes

Cook Time

70 minutes

Total Time

1 hour, 25 minutes

Background

Roast pork is one of the most popular dishes for a Sunday roast. This roast pork loin stuffed with apricot and pine nuts is ideal for Spring celebrations - such as Mother’s Day, Easter, special Anniversaries etc. Serve it with roasted vegetables and a spring salad.

Ingredients

1 boneless rolled pork loin, with skin on (approx. 1.5-2kg)
30g butter or dairy-free margarine
4 shallots, finely chopped
2 garlic cloves, finely chopped
2 Tbsp chopped sage
30g toasted pine nuts, chopped
75g dried apricots chopped
2 Tbsp chopped parsley
50g breadcrumbs

Instructions

Gently fry the onion and garlic in the butter until soft. Allow to cool, then mix with the other ingredients. Season with salt and pepper. Set aside.
Wash, then pat-dry the pork. Put it in the refrigerator on a plate, uncovered, for at least 2 hours before roasting, (this will help the crackling to be super crispy).
When you’re ready to roast the pork, heat the oven to 200°C.
With a sharp knife, score the skin, making crosses or diamond shapes. Make sure the cuts don’t reach the meat underneath.
Remove the string, then unroll the pork onto a chopping board, skin facing downwards. At the base, cut a recess horizontally in the meat, then open it, fill it with the apricot stuffing.
Roll it up tightly to its original shape. Tie the pork with a piece of string (like a ham).
Rub the skin of the tied pork with coarse sea salt, then put it on a rack, which is placed in a roasting dish. Add some water or to the dish (you can add some white wine or cider too).
Roast for about 30 minutes. When the skin is brown and crispy, turn the oven down to 180°C and roast for another 60-90 minutes.
Rest for at least 15 minutes before carving.