Traditional roast pork recipe
information
Calories per serving 240.
ingredients
6OO g (1 lb 5 oz) boneless pork loin
For the stuffing
2 teaspoons olive oil
1 small onion, chopped finely
100 g (3 1/2 oz) mushrooms, sliced
1 teaspoon dried thyme
50 g (1 3/4 oz) ready to eat dried apricots, chopped finely
25 g (1 oz) fresh white breadcrumbs
2 tablespoons fresh orange juice
salt and freshly ground black pepper
1 small onion, chopped finely
100 g (3 1/2 oz) mushrooms, sliced
1 teaspoon dried thyme
50 g (1 3/4 oz) ready to eat dried apricots, chopped finely
25 g (1 oz) fresh white breadcrumbs
2 tablespoons fresh orange juice
salt and freshly ground black pepper
method
1. Preheat the oven to Gas Mark 5 /!90°C/fan oven I70°C.
2. Rinse the pork loin and pat it dry with kitchen paper
3. To make the stuffing, heat the oil in a small pan and add the onion and mushrooms.
4. Cook, stirring, over a medium to low heat for 5 minutes until the onion softens but does not brown.
5. Add the thyme, apricots and breadcrumbs, and cook for 1 minute.
6. Remove from the heat and stir in the orange juice.
7. Open out the pork loin and press the stuffing into the cavity.
8. Use string to tie the pork up, fastening it tightly.
9. Place the pork in a roasting tin, season well with salt and freshly ground black pepper and roast for 1 hour
10. Allow it to rest a while before carving it into slices and dividing the meat between four plates.
2. Rinse the pork loin and pat it dry with kitchen paper
3. To make the stuffing, heat the oil in a small pan and add the onion and mushrooms.
4. Cook, stirring, over a medium to low heat for 5 minutes until the onion softens but does not brown.
5. Add the thyme, apricots and breadcrumbs, and cook for 1 minute.
6. Remove from the heat and stir in the orange juice.
7. Open out the pork loin and press the stuffing into the cavity.
8. Use string to tie the pork up, fastening it tightly.
9. Place the pork in a roasting tin, season well with salt and freshly ground black pepper and roast for 1 hour
10. Allow it to rest a while before carving it into slices and dividing the meat between four plates.
serving amount
serves 4.
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more information
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