Roast stuffed loin of pork


2kg loin of pork

100g flaked almonds

100g dried apricots, chopped

100g flat leaf parsley, roughly chopped

1 onion, finely chopped and lightly sautéed

Salt and pepper  


  1. Preheat the oven to 200C
  2. Place the loin of pork, skin side down, on a chopping board
  3. Holding the blade parallel to the board, slice into the thickest part of the loin (but not all the way through), cutting along the length, and unfold so that the loin opens like a book
  4. Mix the rest of the ingredients together in a bowl thoroughly
  5. Spread the mix over the newly-opened up pork loin and roll up like a Swiss roll
  6. Turn the rolled pork loin so that the opening is on the bottom, and tie with butcher's string
  7. Place into a roasting tin, and pop into the preheated oven for 1 hour 40 mins, or until the juices run clear
  8. Once cooked and the juices are running clear, remove from the oven and allow to rest for 15 - 20 minutes before serving

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