Loin Roast With Apricot, Rosemary And Sausage Meat Stuffing

For that special occasion for which you need some inspiration. Suitable for dinner parties / entertaining.

Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

Ingredients

Stuffing:
 6 Pork sausages/bangers, meat only, discard the skins (casings)
 20 g Dried Breadcrumbs
 10 Dried Apricots, finely diced
 2 Sprigs Rosemary, finely chopped
 Salt and pepper
 2 kg Loin of pork, skin scored and butterflied
 Olive oil for rubbing the loin
 15 ml Cake Flour
 250 ml Cake Flour
Tip
 Ask the butchery staff to remove the bone from a loin of pork for you; also to score the outside skin and to butterfly the loin so that it can be opened into a large, rectangular flat piece of meat which can be stuffed and rolled up.
Pumpkin Fritters
 2 cups Pumpkin or butternut, cooked, drained and cooled
 ¾ cup Cake flour
 5 ml Baking powder
 Pinch of salt
 1 Large or extra-large egg, beaten
 60 ml Oil, for frying
 Cinnamon sugar for dusting

Timer

Directions

1

Preheat oven to 240C.

2

In a mixing bowl, add the sausage meat, breadcrumbs, diced apricots and chopped rosemary.

3

Season with salt and pepper and mix well.

4

Open out the pork loin like a book, season it well with salt and pepper and place the sausage meat stuffing inside.

5

Roll or close it back up to resemble the original loin shape and tie at intervals with string to hold it together.

6

Pat the outside skin dry and rub with salt and olive oil.

7

Heat oven to 240C. Place the pork loin in a roasting tray.

8

Roast uncovered for 25 minutes, and adjust oven to 180C.

9

Roast for another 1,5 hrs.

10

An easy way to calculate cooking time is: one hour for every kg of pork in the oven, or 30 minutes per 500g.

11

To check if its cooked through, any meat juices that run out should be clear.

12

An internal temperature of between 71C and 75C is ideal.

13

Transfer to a dish, then cover with foil to rest.

14

The resting is an important step that shouldn’t be missed out.

15

Spoon most of the fat out the tray, leaving the meat juices and a small amount of fat.

16

Place tray on the stove or transfer juices to a frying pan.

17

Stir in the flour for 1 min followed by the beef stock, and simmer for a few minutes.

18

Add hot water if needed.

19

Strain into a jug.

20

Serve slices of pork loin with steamed broccoli, pumpkin fritters and gravy.

21

Mash the pumpkin or butternut or blitz in a blender.

22

Add the cake flour, baking powder, salt and egg.

23

Mix to a smooth paste.

24

Add the oil in a frying pan and drop large spoons full of batter into the heated oil.

25

Fry on both sides until golden brown.

26

Remove from pan and drain on kitchen paper.

27

Dust generously with cinnamon sugar.