Pork Loin with Fresh Apricot and Walnut Stuffing

Jul 29, 2014 by

Until I started rearing my own pigs I had only ever experienced dry and tough pork fillet no matter how I cooked it. Pork fillet from an outdoor reared pig is a different animal. It is tender, moist and so tasty.

I had found this one in the depths of my freezer unlabelled and slightly freezer burned. Initially I thought it was a tongue. I defrosted it and shaved off the “burnt” bits. I rooted in the cupboards and made this stuffing from what I had to hand. My measurements are not exact but this doesn’t matter.

Stuffing Recipe
2 heels of a granary style loaf crumbed
1 onion softened in a big knob of butter
A handful of raisins
2 fresh apricots stoned and chopped
A good big handful of walnuts roughly chopped
a few fresh sage leaves chopped
salt and pepper

This quantity made enough for two fillets but it’s really handy to have one frozen for when you don’t have time to faff around making stuffing. I rolled half up in cling film and froze. Soften the onions in the butter, add all the other ingredients. Cool. Slit pork fillet and stuff. Line a roasting tin with tin foil. Lay slices of prosciutto on base. Place the fillet on the slices and wrap the prosciutto over. Secure with cocktail sticks. Wrap the foil over and pop in a preheated oven at 180 fan for 45 minutes. Open foil and brown for the last ten minutes. Check with a meat thermometer. If it has reached 70 deg in centre it is safe. I cook mine to 68 but I know the source and so feel safe with it being slightly pink.

Allow it to rest for about 15 minutes. Use the meat juices that run out to drizzle back over the joint. 

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