WATCH: how to make rolled pork loin with Christmas mince pie stuffing

SA Pork
6 servings Prep: 20 mins, Cooking: 1 hr

By Independent Contributor December 11 2020
7
SHARES
18.5k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1.6 kg pork loin — trimmed, deboned and skin removed
olive oil
salt
fresh sage leaves — fried, to garnish
For the stuffing
100 g brioche bread — roughly torn
50 g walnuts — roasted and chopped
60 g dried apples
100 g dried apricots
50 g dried cranberries
2 tsp ginger preserve — chooped with the syrup
1 cinnamon stick
Tap for ingredients
Tap for ingredients

Method:

Simmer the half the brioche, apples, apricots and cranberries in 1 cup water until soft, then add the ginger preserve and syrup, and cinnamon. Add walnuts.

Preheat the oven to 200°C and roast the remaining half of the brioche only until lightly golden, add this to the stuffing mix.

Spread the filling along one of the short sides of the meat.

Roll it up to encase the filling and secure the rolled loin with a few pieces of kitchen string.

Brush the meat with olive oil and season with salt.

Place the meat on the prepared roasting rack and roast for 45-60 mins.

Fry up any remaining stuffing in some oil until crisp and golden.

Allow the meat to rest for 15 mins, remove the string and slice into rounds. Serve with remaining stuffing and fried sage leaves.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.