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Roast pork with apricot stuffing

For a healthier Sunday roast, try our lean pork with an apricot stuffing.

Serves 6

Prep Time 15 min

Cooking Time 1 hr 30 min + resting


  • 750g potatoes, cut into large chunks
  • 750g sweet potatoes, peeled and cut into large chunks
  • 2 parsnips, roughly chopped
  • Cooking oil spray
  • 900g skinless lean pork loin joint
  • 3–4 garlic cloves, crushed, to taste
  • 3tbsp chopped fresh parsley, plus extra to garnish
  • 1 egg, beaten
  • 60g dried apricots, finely chopped
  • 40g dried breadcrumbs
  • 40g dried breadcrumbs


  1. Heat the oven to 180°C/fan 160°C/gas 4. Put the potatoes, sweet potatoes and parsnips in a baking tray and spray with oil.
  2. Remove the string from the pork (if there is any) and unroll the meat. With a sharp knife, slice into the pork lengthways and open it out into one flat piece.
  3. Combine the garlic, parsley, egg, apricots, breadcrumbs and nutmeg in a small bowl, then season with pepper. Spread the stuffing over the pork, then roll up the meat to enclose. Tie at intervals with string to hold the shape.
  4. Put the meat in a baking tray, spray with oil and cook on the middle shelf of the oven for 1hr 15 min–1 hr 30 min, basting now and then. At the same time, cook the potatoes and veg on the bottom shelf.
  5. Once cooked, cover the pork with foil and rest for 10 min, then sprinkle with parsley and serve with the potatoes and parsnips.

Nutrition per serving

Read more on how we calculate nutrition.
438kcal 39.3g 8.5g 2.6g 8.2g 13g 0.5g 77mg 54.6g 3.2mg

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