Roast pork with apricot herb stuffing
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Time to make:
1 hr 50 mins (Hands-on time: 20 mins, Cooking time: 90 mins)
$2.65 per serve
(at time of publication)
Full ingredients list:
6 potatoes, halved
3 carrots, roughly chopped
2 parsnips, roughly chopped
900g boneless, skinless pork roast
3–4 cloves garlic, crushed
3 tablespoons chopped parsley, plus extra, to serve
3 tablespoons fresh coriander
5 tablespoons breadcrumbs
1/2 cup dried apricots, finely chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Place vegetables on a baking tray and spray with oil. Set aside.
Step 2 Remove string from pork (if used). Unroll and place on a clean surface.
Step 3 Combine garlic, herbs, egg, breadcrumbs and apricots in a small bowl. Season with pepper and spread on one side of pork.
Step 4 Roll up pork to enclose stuffing. Tie at regular intervals with string to secure. Spray with a little oil.
Step 5 Bake vegies and meat for 1 1/4–1 1/2 hours, basting several times. Stand pork for 10 minutes then sprinkle with parsley and serve with vegetables.
Love roasted garlic? It’s easy to make! Simply place whole unpeeled bulbs in an ovenproof dish and spray with cooking oil. Cook in a preheated oven for 30 minutes, until golden brown. The garlic will be soft and can be served with the roast of your choice.
If meat has been stored in the refrigerator, bring it to room temperature before cooking.
Soak the string in water for a few minutes before using, as this will make it easier to remove after cooking.
Resting meat before carving is essential – it becomes more tender and easier to carve. Keep it warm and covered for 10–15 minutes.
About this recipe
First published: August 2010