Loin of Pork with Apricot and Apple Stuffing

Loin of Pork with Apricot and Apple Stuffing

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Servings: 6
Calories: 405


  • 3 oz dried apricots
  • 3 lb loin of pork boned
  • 1 small eating apple
  • 1 small onion peeled and finely chopped
  • 1 stick celery finely chopped
  • 1 oz fresh breadcrumbs
  • 1 oz butter melted


  • Soak apricots overnight in cold water. Drain and chop.
  • Heat oven to moderate (Mark 4 (180°C) 350°F. Weigh meat and calculate cooking time.
  • Wipe meat with damp kitchen paper. Score the skin.
  • Peel, core and finely chop apple and mix with apricots, onion, celery, breadcrumbs and butter.
  • Spread stuffing over meat, roll up and tie securely with string. Rub salt over skin.
  • Place in a roasting tin and roast for 10 - 13 minutes per pound at gas mark 6 (200°c) 400°f. Transfer to a warmed carving dish.
Calories: 405 kcal
Carbohydrates: 19 g
Protein: 52 g
Fat: 13g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 153 mg
Sodium: 173 mg
Potassium: 1075 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 649 IU
Vitamin C: 4 mg
Calcium: 27 mg
Iron: 2 mg
Ingredients Pork, Pork Loin
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