Roast pork with pistachio and apricot stuffing

Recipes / Meat

Celebrate the season with luxurious lunch ideas the whole family will enjoy.

Recipe «Roast pork with pistachio and apricot stuffing» presented in category Recipes / Meat, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 2 bacon rashers, finely chopped, 1/4 cup pistachios, coarsely chopped , 1/3 cup dried apricots, 1 cup dried breadcrumbs, 1 rolled pork loin, boned , 2 tsp sea salt flakes, 4 just-ripe pears, quartered, 2 tbsp plain flour, 1/2 cup apple cider, 1 cup Massel chicken style liquid stock, Fresh bay leaves, to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 bacon rashers, finely chopped 
  • 1/4 cup pistachios, coarsely chopped 
  • 1/3 cup dried apricots 
  • 1 cup dried breadcrumbs 
  • 1 rolled pork loin, boned 
  • 2 tsp sea salt flakes 
  • 4 just-ripe pears, quartered 
  • 2 tbsp plain flour 
  • 1/2 cup apple cider 
  • 1 cup Massel chicken style liquid stock 
  • Fresh bay leaves, to serve 

Instructions

  1. Preheat oven to 230°C. Heat half the oil in a frying pan over medium heat. Add onion, garlic and bacon and cook, stirring, for 5 minutes or until onion softens. Add the pistachios and cook, stirring, for 2 minutes or until lightly toasted. Remove from heat and set aside to cool slightly.
  2. Transfer to a medium bowl. Add the apricots and breadcrumbs and stir to combine. Season with salt and pepper.
  3. Place pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for stuffing. Place stuffi g across the centre of pork. Roll to enclose. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt. Use your hands to rub into the rind. Roast for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest.
  4. Meanwhile, place pan over medium heat. Add the pears and cook, turning occasionally, for 5 minutes or until lightly caramelised. Transfer to platter with pork. Add flour to pan and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add cider; bring to the boil. Add stock; bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a jug.
  5. Sprinkle bay leaves around the pork, if desired. Serve with gravy on the side.