Roast pork loin stuffed with apricot and pine nuts
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
Method
- 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.