Leek and Apricot Stuffed Pork Loin
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
6
Preparation steps
1.
Preheat the oven to 200°C(180° fan)|400F|gas 6.
2.
Melt the butter in a large frying pan set over a medium heat until hot. Add the leek and sweat for 5 minutes with a pinch of salt until softened.
3.
Add the apricots and a few leaves from the thyme, continuing to cook for another 5 minutes. Season to taste.
4.
Open the pork up so that it lies flat on a chopping board. Season with salt and pepper and spoon the leeks and apricot down the centre.
5.
Roll the sides over and around the filling, tying securely at intervals with kitchen string.
6.
Rub the outside with olive oil and season with salt and pepper. Arrange the onions, celery, and carrot in a roasting tray.
7.
Sit the pork on top and pour the stock around it. Roast for 15 minutes and then reduce the heat to 150°C(130° fan)|300F|gas 2.
8.
Roast for a further 1 hour 15-20 minutes until the pork is cooked through and registers at least 65°C|149F.
9.
Remove from the oven and leave to stand, covered loosely with aluminium foil, for 10 minutes before slicing and serving with a garnish of thyme.
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