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Rolled pork loin with blackberry, lemon and dried apricot stuffing

This beautiful pork loin is a brilliant recipe for when you’re serving up Sunday lunch for family or friends.

The apricot stuffing and blackberry sauce help put a sophisticated spin on a classic dish, too.

serves: 4-6 prep time: 15 minutes cook time:  2 hours

You’ll need

for the pork loin 

  • 2 kilos pork loin with crackling, boned and butterflied flat
  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 tbsp each fresh thyme and rosemary chopped
  • 30g fresh soft breadcrumbs
  • 8 soft dried apricots halved
  • 12 blackberries
  • zest of 1 lemon

for the blackberry sauce

  • 2 tbsps plain flour
  • 150g blackberries
  • 150ml red wine
  • 100ml beef stock
  • 1 tbsp worcestershire sauce
  • 2 tbsps maple syrup

Method

  1. Preheat oven to 240c/220c fan assisted. In a small frying pan, heat the olive oil. Saute the onion and thyme with a little salt and pepper. Cook on medium heat for 5 minutes and pour into a medium bowl. Add the breadcrumbs, apricots, blackberries and lemon. Season again and mix well.
  2. Spread the meat out on a board and spread the stuffing down the centre of the roast. Roll the sides over so it forms a round joint. Secure with string tied in knots. Place on a baking tray lined with foil.
  3. Roast for 30 minutes and then reduce the heat to 160c/140 fan assisted. Cook for 1 hour 30 minutes and then remove. Let rest under foil for 10 minutes.
  4. Drain most of the oil out of the baking tray, saving 2 tbsps. Place on the hob on medium heat. When the oil is hot, whisk the flour in and stir constantly for 1 minute. Pour in the red wine, blackberries, worcestershire sauce and the maple syrup. Bring to a boil and keep whisking until the gravy is thick. Remove from heat, season with salt and pepper and pour into a jug.
  5. Thickly slice the meat and serve with the blackberry gravy.
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Rachel - Silversurfers Assistant Editor

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