Roast pork with herb and apricot stuffing

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Jul 2010

Serves: 6

Time to make: 1 hr 50 mins

Hands-on time: 20 mins

Total cost: $18.90 / $3.15 per serve

(at time of publication)

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

Instructions

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 344cal

Kilojoules 1440kJ

Protein 35g

Total fat 19g

–Saturated fat 7g

Carbohydrates 10g

–Sugars 5g

Dietary fibre 1g

Sodium 170mg

Calcium 40mg

Iron 3.5mg

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.

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