1 loin of pork weighing 3 1/2 lb/1,6 kg (bone out)
3 sprigs of sage
stock., water or wine for deglazing
3 sprigs of sage
stock., water or wine for deglazing
for the stuffing
2 cloves of garlic, peeled and crushed
1 small onion, peeled
salt
6 dried apricots, soaked in warm water for 30 minutes
1 1/2 cup (90 g) soft brown breadcrumbs
2 oz (60 g) pine kernels or chopped shelled walnuts
pepper
1 small onion, peeled
salt
6 dried apricots, soaked in warm water for 30 minutes
1 1/2 cup (90 g) soft brown breadcrumbs
2 oz (60 g) pine kernels or chopped shelled walnuts
pepper
method
1. Remove any excess fat from the meat and discard it. Finely chop any meat trimmings together with onion and apricots.
2. Mix with the breadcrumbs, pine kernels, garlic and seasoning.
3. Make a deep horizontal slit the full length of the loin, and open it out flat.
4. Spread the stuffing over the meat. Roll it up and tie at intervals, tucking back any stuffing which escapes.
5. Preheat the oven to 180°C (350°F), gas mark 4. In a heated non-stick frying pan, fry the pork all over until well browned.
6. Place a sprig of sage on a rack or crumpled foil in a roasting pan of a size just to hold the meat, place the meat on top, lay two sprigs of sage on top of the meat,
2. Mix with the breadcrumbs, pine kernels, garlic and seasoning.
3. Make a deep horizontal slit the full length of the loin, and open it out flat.
4. Spread the stuffing over the meat. Roll it up and tie at intervals, tucking back any stuffing which escapes.
5. Preheat the oven to 180°C (350°F), gas mark 4. In a heated non-stick frying pan, fry the pork all over until well browned.
6. Place a sprig of sage on a rack or crumpled foil in a roasting pan of a size just to hold the meat, place the meat on top, lay two sprigs of sage on top of the meat,
serving amount
serves 4-6
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