Apricot, shallot, pine nut and sage-stuffed loin of pork
- December 2009
- Serves 6
- Takes 25 minutes to make, 1½-2 hours to cook, plus resting
Apricots, shallots, pine nuts and sage all work wonderfully as a stuffing in this roast loin of pork recipe.
- 21.5g (7.6g saturated)
- 18.6g (11.4g sugar)
This pork loin can be stuffed and rolled the day before and kept in the fridge.
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