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Pork Loan Roast with Fig & Apple Stuffing |
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| Serves 4 |
Prep 15 mins |
Cooking 55 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp olive oil
600g pork tenderloin fillet, trimmed of any fat & sinew
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For the stuffing
2 onions, finely chopped
2 dessert apples, cut into cubes
3 dried figs, finely chopped
85g each, fresh white & wholemeal breadcrumbs
a few sage leaves, finely chopped
1 egg
some lemon zest
500g pot of chicken stock |
For the sauce
1 tbsp balsamic vinegar
1 tbsp quince paste
baby carrots, to serve or a baby carrots-green bean mix.
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Heat oven to 190C/170C fan/gas 5. In a non-stick frying
pan, heat 2 tsp of the oil and brown the pork fillet for
4-5 mins, turning once to cook evenly. Rub with another 1
tsp of oil and season. Transfer to a roasting tin and bake
for 40 mins or until the juices run clear when you skewer
the thickest part of the loin. (Timings will vary
depending on thickness of the meat.)
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Using the same frying pan, heat 1 tbsp oil, add the
onions and cook for about 10 mins until soft. Add the
apples and figs and cook for another 5 mins. Tip into a
bowl and add the breadcrumbs, sage, egg, lemon zest and 2
tbsp of the chicken stock. Add seasoning, then roll into
12 balls. Put the stuffing balls on a baking tray lined
with baking parchment, then bake for 20-25 mins.
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When the pork is cooked, remove from the roasting tin
and allow to rest for 10 mins. Deglaze the roasting tin
with the remaining chicken stock, scraping any of the
brown bits off the bottom, then add the vinegar, quince
paste and resting juices. If your roasting tin isn’t
flameproof, transfer to a saucepan and bubble down until
the sauce has thickened to the consistency of double
cream. Season, slice the pork and serve with stuffing,
sauce and vegetables.
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