Easy | Ready in 2.5 hours | Serves 6
© BBC Good Food
2 sticks, diced celery
1 medium onion (chopped)
Sage, chopped to make 3 tbsp
Thyme, chopped to make 2 tbsp
30g cubed French bread
30g pine nuts
10 dried apricots, chopped
2kg boned pork loin, butterflied flat
1. Heat the oven to 180C/fan 160C/gas 4. Melt a knob of butter in a frying pan then add the celery, onion, 1 tbsp sage and 1 tbsp thyme. Season and cook until soft, about five minutes. Tip the bread, pine nuts and apricots into a bowl and pour the onion mixture over. Season again and mix well. Lay the meat out flat and spread the stuffing over it. Roll up and tie with string.
2. Sprinkle the outside of the joint with the remaining thyme, sage and some seasoning. Put in a baking tin and cook for two hours. Leave to rest for 20 minutes, remove string then cut into thick slices.
676 calories, protein 62.7g, carbohydrate 11.2g, fat 42.6g, saturated fat 15.7g, fibre 1.6g, salt 0.49g