Apricot Stuffed Pork Loin

Apricot Stuffed Pork (1)

Rest assured that despite the hard work, rubble and paint that is our life right now, we never go hungry!  In fact, we even manage to do a little small scale entertaining and this dish was one I made when Best Pal Ria and her brother-in-law came to visit and see what we had been up to.

I was inspired to cook this dish after having seen a beautiful recipe from ChgoJohn, take a look at this beautiful Roast Loin of Pork with Fig Preserves.

It was a great dish as it can be prepared ahead and served hot or cold, leaving you time to catch up with your guests.

Ingredients

  • A loin of pork (or a boned shoulder) mine weighed about 1.75kg 8 (which serves 6-8 people)
  • 10 finely chopped dried apricots soaked overnight in orange juice
  • 1 tablespoon of harissa paste
  • 2-3 tablespoons of pine nuts dried fried until toasted (or you can do this in the oven)
  • Salt and pepper
  • A glass of white wine (or chicken stock)
  • Olive oil

Use a long sharp knife to cut a slit through the middle of the pork loin (think of a hollow tube) so that you can then fill this with “stuffing”. Mix together the apricots and the juices, the pine nuts, the harissa and about 2 teaspoons of olive oil. Season the mixture and use it to fill the pork loin.

Season the outside of the loin and rub a couple of teaspoons of oil into it. Place the meat into a deep dish, cover with a lid or tightly with foil and cook at a medium low heat for about 3-4 hours. Remove the meat from the juices (which you will save) and chill the meat. Don´t skip this step, it makes serving so much easier!

The next day, thinly slice the meat into rounds. Warm the sauce and reduce a little. If you want to serve the meat cold, serve the sauce separately. If you want to serve it warm, pour about a third of the sauce over the meat, cover with foil and put into a medium oven for about 20 minutes and serve the rest of the sauce on the side.

I served mine with cous cous with mint, lemon zest, pomegranate and pine nuts but we ate if before we remembered to take a photo!

Advertisements

71 thoughts on “Apricot Stuffed Pork Loin

  1. The thought of entertaining with the undertaking of doing a renovation makes me a wee bit stressed – you are awesome! Fabulous pork and your cous cous sounds heavenly too!
    Have a beautiful weekend.
    🙂 Mandy xo

  2. Love this recipe. Looked at the Harissa paste and will attempt to make someting similar. that’s the only thing I don’t like about living in semi rural Portual is the difficulty getting odd ingredients 🙂

    1. We´re lucky here – it´s only settling on bushes and plants and some of the side roads, so we´re just enjoy the beauty of it all for the moment without too much discomfort! How about you?

  3. Good to see it’s not all work and no play for you two.Having friends for dinner offers a nice break from the work stuff. I’m glad that you liked the recipe enough to not only try it but to make it your own. Using apricots is a great idea, Tanya. I need to preserve apricots this season and give this a whirl.
    Thanks for the kindly shout-out.

    1. You really did inspire me with your recipe John. I usually just cut the meat into thin fillets and do it on the plancha, so this was a lovely change. And yes, it was good to take some time out to cook for and eat with friends 🙂

  4. Certainly doesn’t look like you’re in the middle of rubble and paint! This pork loin looks absolutely delicious and juicy!! I must experiment cooking with the flavors of harissa paste, got a feeling i’ll really like it:)

    1. I think you can get all sorts of Harissa and the spice element varies – I expect you´d make a fantastic home made version! The kitchen was a priority to be rubble free – luckily we agreed on the importance of quickly sorting out a working kitchen 🙂

  5. You must be a very well organised girl to be turning out boned rolled loins of pork with more than a rudimentary stuffing whilst up to your armpits in deconstruction and reconstruction! When we renovated, it was enough for us to eat pot noodles at the end of the day ;). I had the equivalent of punk rock hair thanks to Steve picking out the colours of our paint while I was away on the mainland laughing uproarously at your very own answer to hobbitdom…Bill Bailey. Not only did Steve buy ALL the paint…he chose the colours, because we couldn’t agree on them while I was there (the cheeky bugger!)…we ended up with a burnt orange kitchen and loungeroom with turquoise cupboards…not a bad combination as it turns out…Med blue (read bright BRIGHT) blue hallway a sage green utility room (not so bad…5 points for that one Steve) and a black and red with white tiles bathroom…interesting and most definately not what I would have picked! 😉 My hair was Med blue and red when I walked the dog and I scared people who were walking past ;). Are we going to see you guys on “Restoration Home” any day soon? And if not, why not? You guys could make some money out of your renos and then you could buy another one! 😉

    1. Oh boy, I’ve been dreaming of John’s pork loin roast and now yours will join the dream. Apricot or Fig? Decisions, decisions! I bow to your ability to entertain while renovating. I don’t think…no, I’m absolutely sure…I wouldn’t be able to do it!

    2. Well, this meal was made quite near the end of the really horrible work! And I´m with you on the paint – I am constantly covered in the stuff. Luckily (if you can see it like that) everything is white to keep it neutral for tenants, so I just look like I am prematurely ageing with cracked white skin and white hair 😦 I don´t think I´d be allowed on tv – they would have to put too many “bleeps” in while we´re working 😉

      1. LOL! You could be the Charlie Alsop of renovating 😉 I have heard of bleaching your skin but I think you might be taking it to extremes there girl with that white paint! I try to avoid painting like the plague but I always end up doing the ceiling and have a face covered in spots ;). Still rooting for that television show 😉

  6. Absolutely love the recipe: that stuffing tastes so moreish on my palate now whilst reading! Apricot, orange and harissa: that will make the pork sing 🙂 ! [Alright, may take a shortcut with bought harissa: do have a good supplier!]

  7. It isn’t very often that I comment on full-on meat dishes…this recipe of yours (by way of John, and adapted by your own genius) warrants words, even from the likes of me. Growing up, pork (and later pork loin roast) was my very favorite meat of choice. It’s been many years since I’ve had it, but the taste memory of that one doesn’t leave. And apricots (I love!) and Harissa ! If I were going to go back and eat meat Tanya, this could very well be the dish I’d want!

  8. Harissa – I learn something new everyday. And pork and apricot; one of my favourite combinations. Doubt that I would be cooking after a day of renovations though. Well done, Tanya

    1. Harissa is a beautiful, gentle flavoured (although it can be very hot too) spice paste which works well dolloped into lots of things. Luckily this was a prepare ahead dish and when the pals came round we took a day off from our labours!

  9. Chica, Yum! I also appreciate those meals that leave you time for the best part of having friends over, the extra conversation. Good for you guys, you’re rockstars doing all that work and having time to make scrumtious meals too!

    1. Thanks Carla – much as I enjoy spending a day in the kitchen, sometimes it´s just not possible and meals like this ive a perfect balance of cooking/enjoying time with friends!

  10. Managing to entertain with all the renovation you have to do is heroic in my book!
    We are doing minor work on three rooms in the house and all the meals I make require 30 minutes or less and I can hardly manage to make them!

    1. Well, this was close to the end point on the first house, so things were fairly dust free and much less chaotic at that point! Hope your work goes well, it must be stressful with little ones in the house too 😦

  11. Good heavens – I’d have been happy with just (just? wow!) the couscous! Mmmm this looks divine. You know, I have heard of people who don’t like meat and sweet together… not me! I say bring it on… mmmmmmm!!

  12. I’m glad to hear you’re eating well, but I wouldn’t expect anything less from you! Too funny, I was looking at one of these in the shop yesterday and thought there must be something that could be done with apricots or other dried fruits.. and like magic here you are with the recipe for me! Thank you:) xo

  13. No more pork loin for us (it’s so expensive here in the UK, and not as good a quality as what we’re used to Spain!!), so it’s beef for now, when we can. But this looks soooo yummy. My suegra makes a similar dish, and I go ga-ga for it. I LOVE meat cooked with fruits. (Making a roast apple chicken this week!)

    1. I agree, we’ve had some good locally reared pork but it’s expensive here. We’re just enjoy the local seafood and beef instead 🙂 Hope the roast apple chicken turned out well…

I love to hear what you think, please leave me a comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s