Pork With Apricot Sage Stuffing And Cider Sauce

Name: Pork With Apricot Sage Stuffing And Cider Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 slices parma ham; 50 g unsalted softened butter, cubed; 8 -12 sage leaves, chopped; 6 no-soak apricots, chopped; 5 pork loin steaks, trimmed of fat; sunflower oil, for greasing; 250 ml dry cider; 250 ml pork stock; 100 ml double cream; salt & freshly ground black pepper

Servings: persons

1
Preheat the oven to 190u00b0C/Gas 5. Roughly chop 5 slices of the Parma ham and mix with the butter, sage and apricots; set aside. Put the pork steaks, one at a time, into a thick plastic food bag and bash with a rolling pin until their thickness is reduced by half.
2
Take two slices of the Parma ham and place on a board, overlapping slightly. Cover with one of the pork steaks and spoon some of the apricot mixture into the middle. Roll up with the ham then cover tightly in a piece of oiled foil. Put on a sturdy baking tray. Repeat with the remaining pork steaks, stuffing mixture and ham.
3
Bake the pork in the centre of the oven for 20 minutes, then remove and carefully snip away the foil. Return to the oven for a further 8-10 minutes until the pork is thoroughly cooked. To make the sauce, pour the cider and stock into a saucepan and bring to the boil. Leave to boil for 5-8 minutes or until the liquid has reduced by half.
4
Stir in the cream and continue simmering for a few minutes more or until the sauce is thick enough to coat the back of the spoon. Season to taste. Serve the pork rolls with mustard mashed potatoes, the cider sauce and plenty of seasonal vegetables.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 slices parma ham, 50 g unsalted softened butter, cubed, 8 -12 sage leaves, chopped, 6 no-soak apricots, chopped, and more.

Yes, Pork With Apricot Sage Stuffing And Cider Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!