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    Stuffed Roast Pork Loin

    Think stuffing meat is too difficult or too much effort? The big secret is that it's amazingly easy.

    Love experimenting with your Sunday roasts? Try out this stuffed pork loin to really get your tastebuds tingling.

    Here's what you'll need...

    • 1 leek
    • 300g pork mince
    • 3 sage leaves
    • 20 blanched almonds
    • 1.5kg boneless pork loin
    • 1 tbsp of sea salt
    • 1 tbsp of pepper
    • 4 small apricots
    • A handful of parsley
    • A handful of fennel seeds
    • A little olive oil

    Here's how it's done...

    Step 1

    First, pre-heat your oven to 160 degree Celsius (140 fan assisted). While that’s heating up, put your leek, mince, almonds, sage, apricots, parsley and olive oil into a food processor. Then, blend until everything is combined.

    Step 2

    Grab your pork loin and unravel the string that ties it together. You’ll then need to cut into the loin, creating one long strip (as if you’ve unravelled it).

    Step 3

    Press your mince mixture into the strip of pork, roll it back up and retie to hold it in place. Finish your prep by sprinkling some fennel seeds on top.

    Step 4

    Cook your pork loin in the oven until the internal temperature registers 68ºC. This should usually be around 1 hour and 25 minutes.