For that special occasion for which you need some inspiration. Suitable for dinner parties / entertaining.
Preheat oven to 240C.
In a mixing bowl, add the sausage meat, breadcrumbs, diced apricots and chopped rosemary.
Season with salt and pepper and mix well.
Open out the pork loin like a book, season it well with salt and pepper and place the sausage meat stuffing inside.
Roll or close it back up to resemble the original loin shape and tie at intervals with string to hold it together.
Pat the outside skin dry and rub with salt and olive oil.
Heat oven to 240C. Place the pork loin in a roasting tray.
Roast uncovered for 25 minutes, and adjust oven to 180C.
Roast for another 1,5 hrs.
An easy way to calculate cooking time is: one hour for every kg of pork in the oven, or 30 minutes per 500g.
To check if its cooked through, any meat juices that run out should be clear.
An internal temperature of between 71C and 75C is ideal.
Transfer to a dish, then cover with foil to rest.
The resting is an important step that shouldn’t be missed out.
Spoon most of the fat out the tray, leaving the meat juices and a small amount of fat.
Place tray on the stove or transfer juices to a frying pan.
Stir in the flour for 1 min followed by the beef stock, and simmer for a few minutes.
Add hot water if needed.
Strain into a jug.
Serve slices of pork loin with steamed broccoli, pumpkin fritters and gravy.
Mash the pumpkin or butternut or blitz in a blender.
Add the cake flour, baking powder, salt and egg.
Mix to a smooth paste.
Add the oil in a frying pan and drop large spoons full of batter into the heated oil.
Fry on both sides until golden brown.
Remove from pan and drain on kitchen paper.
Dust generously with cinnamon sugar.