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    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Roasted Pork Loin with Apple and Apricot Stuffing






Stuffed Pork Loin

After a busy week, gentle Saturday walking in Wales and an easy dinner of Roasted Pork Loin stuffed with apple and apricots , served with baked celeriac and stilton , and vegebox red cabbage.

Once prepared everything cooks in the oven in around 40 minutes and unlike most roast meats no carving required which is a great relief cos I really am useless at it .

Stuffing for Pork Loin


Pork Loin with Apple and Apricot Stuffing for two very hungry people

Two 100g pork loins

Apple and Apricot Stuffing
2 medium apples
a cup of Dried Apricots
1 small red onion
3 cloves of garlic
Several large springs of fresh thyme
1 tbsp of wholegrain mustard
1 tbsp fresh honey
1 cup of apple juice
Salt and Pepper

  1. Finely chop and mix together the apple ,garlic apricot, red onion, fresh thyme .
  2. Season the pork with salt and pepper
  3. Butterfly the pork loin making a slit down the length cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape.
  4. You will note from this I didn’t have any string in the house and ended up using wire
  5. Place the pork loin in a roasting tin , pouring the apple juice into the bottom of the dish
  6. Bake at 180degC for approx 40 minutes , leave to rest for ten minutes
  7. Remove the wire and serve a pork loin each , with baked celeriac and red cabbage

Stuffed Pork Loin with Apples and Apricots


Baked Celeriac with Stilton

200g of celeriac
20g of stilton
1 tbsp of butter

Finely slice celeriac and mix with crumbled stilton , layer in a ovenproof dish with dots of butter salt and pepper , cover with foil and bake in the oven at 180dgC for 40 minutes remove the foil for the last ten minutes

Celeriac baked with stilton

Red Cabbage
Finely slice red cabbage and mix with honey and apple juice
Bake in a oven proof dish with the lid on for 30 minutes

Stuffed Pork Loin with red cabbage , celeriac and stilton

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37 Responses

  1. […] cold outside and have some cooked red cabbage from the weekend  and some beetroot from the vegebox . So it is time to revive a recipe from […]

  2. […] these and I never have any in stock , do have a lot of dried apricots  because I like them in meat stuffingsit also uses sunflower oil handy when I am short of butter so here an amended a recipe from BBC Good […]

  3. Hello there, I stumbled upon your blog while searching for a recipe involving apricots and pork tenderloin. Yours look delicious, so I’m cooking up a storm with a friend of mine this evening on the westcoast of Canada, near the city of Vancouver– home of the next Olympics in case you’ve heard! I’ll let you know how it works out. Not sure what the heck celeriac is, so I’m going to assume it’s celery root. Correct? 🙂

    Check out my food blog when you have a moment,

    Cheers from Canada!

    http://www.examiner.com/x-31360-Vancouver-Sustainable-Foods-Examiner

    Jodie

  4. So when are the mustard and honey added?????

  5. Love the idea of the baked celeriac with stilton – I’m going to have to try that this weekend. Thanks for a great sounding idea. 🙂

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