Apricot and Sage Stuffed Pork

Apricots, shallots, pine nuts and sage make deliciously sweet and nutty stuffing in a roast loin of pork

Apricot and Sage Stuffed Pork
Serves 4
Apricots, shallots, pine nuts and sage make deliciously sweet and nutty stuffing in a roast loin of pork
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Total Time
1 hr 55 min
Total Time
1 hr 55 min
Ingredients
  1. 2kg boneless pork loin, skin scored
  2. 120g shallots, finely chopped
  3. 100g red onion, coarsely chopped
  4. 20g garlic cloves, finely chopped
  5. 350gms celeriac, peeled and chopped into wedges
  6. 250g baby carrots, scrubbed
  7. 20g fresh sage leaves
  8. 30g pine nuts, toasted
  9. 75g dried apricots, chopped
  10. 50g fresh white breadcrumbs
  11. 30g butter
  12. 200ml white wine
  13. Olive oil, as required
  14. Salt and freshly ground black pepper to taste
Instructions
  1. Warm up your oven to 220 degrees C. Add a knob of butter into a sauté pan and melt it over gentle heat. Throw in the chopped garlic and shallots along with a dash of seasonings and saute over slow flame for 5 minutes until they soften while making sure that they don’t brown.
  2. Transfer the mixture into a bowl and toss with the apricots, sage, parsley, pine nuts and breadcrumbs until mixed thoroughly; adjust the seasonings.
  3. Place the pork loin on a cutting board with its skin-side facing down and carve out a pocket, starting a couple of cms from one end and extending 2/3 of the meat. Stuff it with the apricot mixture and roll it into a tight cylinder. Tie it with a kitchen twine to secure and brush generously with olive oil.
  4. Sprinkle a dash of seasonings on all sides of the stuffed pork loin and set aside. Scatter the celeriac chunks, chopped carrots and onions into a roasting pan and place the rack on top.
  5. Place the stuffed pork on it and roast in the hot oven for half an hour. Lower the oven temperature to 190 degrees C and pour the wine over the veggies along with 100 ml water. Roast for another hour or until the pork is cooked properly.
  6. Remove from heat and let it rest for 10 minutes to cool slightly.
  7. Carve out thick slices and dish them out on serving plates. Scatter the roasting veggies around it and spoon the pan drippings on top. Serve warm with a sweet, fruity sauce and mashed potatoes.
Notes
  1. Level: Medium
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