Roast Pork With Apricot Stuffing Recipe

Name: Roast Pork With Apricot Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped dried apricots; 1 1/2 cups soft fresh breadcrumbs; 2 tbsp wholegrain mustard; 1/4 cup chopped flat-leaf parsley; 1 None rolled pork loin roast (about 4 lbs); 2 tbsp vegetable or olive oil; 1 tbsp salt; 2 lbs baby potatoes, halved; 1 3/4 lbs pumpkin or butternut squash, unpeeled, cut into wedges; 2 tsp fennel seeds, chopped

Servings: persons

1/2 cup coarsely chopped dried apricots
1 1/2 cups soft fresh breadcrumbs
2 tbsp wholegrain mustard
1/4 cup chopped flat-leaf parsley
1 None rolled pork loin roast (about 4 lbs)
2 tbsp vegetable or olive oil
1 tbsp salt
2 lbs baby potatoes, halved
1 3/4 lbs pumpkin or butternut squash, unpeeled, cut into wedges
2 tsp fennel seeds, chopped

1
Preheat the oven to 450u00b0F. Combine apricot, pistachio, breadcrumbs, mustard and parsley in a medium bowl. Season with salt and pepper.
2
Remove ties from pork. Flatten on a cutting board, skin-side up. Using a small sharp knife, score skin at 1/2-inch intervals. Turn pork over; place stuffing along center. Roll to enclose stuffing; tie with kitchen string. Rub skin with half the oil and salt. Place pork on a wire rack in a roasting pan. Roast for 20 mins.
3
Meanwhile, place potato in a medium saucepan. Cover with cold water. Bring to a boil; cook for 5 mins. Drain and return to pan. Shake pan to roughen potato surface. Place potato, pumpkin, remaining oil and fennel in a large bowl. Season with salt; toss to combine.
4
Reduce oven temperature to 400u00b0F. Place vegetables around pork. Roast for 1 hour or until vegetables are tender and pork is cooked. Transfer pork to a platter; cover with foil. Let stand for 10 mins before carving. Serve with vegetables.

1868

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup coarsely chopped dried apricots, 1 1/2 cups soft fresh breadcrumbs, 2 tbsp wholegrain mustard, 1/4 cup chopped flat-leaf parsley, and more.

Yes, Roast Pork With Apricot Stuffing 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.

Roast Pork With Apricot Stuffing

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