Pork loin with apricot, sage and pine nut stuffing recipe
This recipe combines classics flavours of pork, apricot and sage into an impressive-looking roast. While it looks stunning though, it is actually very easy - perfect for entertaining.
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Cooking tools:
- Butcher's twine
- Carving knife
- Skillet
- Baking pan
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- butter
- 2 sticks celery diced
- 1 medium onion chopped
- chopped to make 3 tbsp sage
- chopped to make 2 tbsp thyme
- 30g French bread cubed
- 30g pine nuts
- 10 dried apricots chopped
- 2 kg boned pork loin butterflied flat
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