Roast pork with herb and apricot stuffing

Serves: 6

Time to make: 1 hr 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1–1.3kg boneless, skinless pork roast

3-4 cloves garlic, crushed

3 tablespoons chopped fresh parsley, plus 2 extra tablespoons, to garnish

3 tablespoons chopped fresh coriandercilantroX or mint

5 tablespoons breadcrumbs

½ cup dried apricots, chopped

1 egg

olive spray oil

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Instructions

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1 Preheat oven to 160°C. Remove string from pork. Unroll and place on a board.

2 To make stuffing, mix garlic with herbs, breadcrumbs, apricots and egg. Season then spread on one side of pork.

3 Roll up pork to enclose stuffing. Tie at regular intervals with string to secure (see tips below). Spray with olive oil.

4 Bake for 1 1/4–1 1/2 hours, basting several times, until juices run clear. Leave to rest before serving sprinkled with parsley. Serve with roasted vegetables.

Variations

Make it gluten free: Use gluten-free breacrumbs.

HFG tip

If meat has been refrigerated, bring to room temperature before cooking.
To string a joint (in order to hold the joint together when cooking), use any string. Soak string in water for a few minutes before using to make it easier to remove after cooking.
To rest a joint, leave meat in a warm place for at least 15 minutes so it doesn’t get cold. Resting a joint is essential as the meat relaxes and becomes more tender to make carving easier.

Nutrition Info (per serve)

Calories 344 cal

Kilojoules 1440 kJ

Protein 35 g

Total fat 19 g

Saturated fat 7 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 1 g

Sodium 170 mg

Calcium 40 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.