Roast pork with pistachio and apricot stuffing

Enjoyable Roast pork with pistachio and apricot stuffing Recipe

Celebrate the season with luxurious lunch ideas the whole family will enjoy.
Roast pork with pistachio and apricot stuffing
Prep Time : 0:20 | Cook Time : 1:15 | Total Time : 1:35 | Serving : 12 person.


  • 2 tablespoons olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 bacon rashers, finely chopped

  • 1/4 cup (40g) pistachios, coarsely chopped

  • 1/3 cup (70g) dried apricots

  • 1 cup (70g) dried breadcrumbs

  • 1 (about 1.5kg) rolled pork loin, boned

  • 2 teaspoons sea salt flakes

  • 4 just-ripe pears, quartered

  • 2 tablespoons plain flour

  • 1/2 cup (125ml) apple cider

  • 1 cup (250ml) Massel chicken style liquid stock

  • Fresh bay leaves, to serve


  • Step 1

    Preheat oven to 230°C. Heat half the oil in a frying pan over medium heat. Add onion, garlic and bacon and cook, stirring, for 5 minutes or until onion softens. Add the pistachios and cook, stirring, for 2 minutes or until lightly toasted. Remove from heat and set aside to cool slightly.

  • Step 2

    Transfer to a medium bowl. Add the apricots and breadcrumbs and stir to combine. Season with salt and pepper.

  • Step 3

    Place pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for stuffing. Place stuffi g across the centre of pork. Roll to enclose. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt. Use your hands to rub into the rind. Roast for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest.

  • Step 4

    Meanwhile, place pan over medium heat. Add the pears and cook, turning occasionally, for 5 minutes or until lightly caramelised. Transfer to platter with pork. Add flour to pan and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add cider; bring to the boil. Add stock; bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a jug.

  • Step 5

    Sprinkle bay leaves around the pork, if desired. Serve with gravy on the side.

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