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Roast pork and herby nut stuffing
Loin of pork is stuffed with a mixture of nuts, dried apricots, prunes and apple.
What you need
- 1 3/8 kg loin of pork, boned
- 3 tsp salt
- 4 tomatoes
- For the stuffing
- 25 g butter
- 1 onion, peeled and diced
- 175 g fresh breadcrumbs
- 40 g ready-to-eat dried apricots, chopped
- 40 g ready-to-eat prunes, pitted and chopped
- 25 g dried apple rings, chopped
- 6 fresh sage leaves, shredded
- 3-6 tsp chopped fresh parsley
- 25 g chopped pecans or chopped walnuts
- 1 medium egg, beaten
Method
Preheat oven to 200°C.
Melt the butter in a pan and fry the onion gently for 5 min until softened. Transfer to a bowl and mix in the remaining stuffing ingredients.
Lay the pork skin side down on a board. Using a sharp knife, cut a long slit about 2 1/2 cm deep under the eye of the meat. Spread the stuffing along the length of the loin, pressing it well into the slit. Roll up the pork tightly and secure along the loin with tightly knotted string. Place the joint in a shallow roasting tin. Score the skin and rub with salt, pressing it into the scoring.
Cook in the oven for 25 min. Reduce heat to 190°C. for a further 50-60 min. To ensure crunchy crackling, increase the oven temperature for the last 10 min of cooking.
Slice the tomatoes in half and scoop out the seeds. Fill the halves with the remaining stuffing and add to the meat 10 min before the end of cooking time.
Remove from oven and serve on a warmed platter.
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Preparation 20 minutes Cook 1 ½ hours Total 1 hour, 50 minutes -
Energy 435 kcal/serving Fat 7.63 g/serving Carbohydrates 175.54 g/serving Glycaemic Index 48 Glycaemic Load 10.74 
Serving suggestion
Garnish with fresh sage and serve with slices of poached apples.
Cook's tip
You can prepare the stuffing in advance.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1822 | 652 | 10475 | 8350 |
| Energy (kcal) | 435 | 155 | 2500 | 2000 |
| Protein (g) | 37.8 | 13.5 | ||
| Carbohydrate (g) | 22.0 | 7.87 | 345 | 275 |
| Fat (g) | 21.3 | 7.63 | 95 | 70 |
| Fat (saturated) (g) | 7.16 | 2.56 | ||
| Fibre (g) | 1.83 | 0.65 | ||
| Sodium (mg) | 1162 | 416 | ||
| Salt (equivalent) (g) | 2.91 | 1.04 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 83.5 | 29.9 | 800 |
| Vitamin B-12 (µg) | 1.55 | 0.56 | 1 |
| Vitamin B-6 (mg) | 0.98 | 0.35 | 2 |
| Vitamin C (mg) | 9.30 | 3.33 | 60 |
| Vitamin D (µg) | 7.36 | 2.63 | 266 |
| Vitamin E (mg) | 1.03 | 0.37 | 10 |
| Zinc (mg) | 5.68 | 2.03 | 15 |
| Calcium (mg) | 84.8 | 30.4 | 800 |
| Folate (mcg) | 43.9 | 15.7 | 200 |
| Iron (mg) | 3.22 | 1.15 | 14 |
| Magnesium (mg) | 57.5 | 20.6 | 300 |
| Niacin (mg) | 9.03 | 3.23 | 18 |
| Pantothenic acid (mg) | 1.68 | 0.60 | 6 |
| Riboflavin (mg) | 0.64 | 0.23 | 1.6 |
| Phosphorous (mg) | 402 | 144 | 800 |
| Thiamin (mg) | 1.59 | 0.57 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible fresh sage or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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