Roasted Pork Loin with Apricot & Sage Stuffing

Method

1. 1

   Cut a 250g piece of pork, place rind side down on a board & slice through widthways approx 95%

2. 2

   Open the pork up to form a butterfly steak. Season well

3. 3

   Remove the string & slice the pork open 'butterfly' style. Stuff with the sausagemeat, roll back up & re-tie with string

4. 4

   Score the rind, rub well with salt & roast in a hot oven for 25 mins per 500g.

5. 5

   Make up the roast potatoes as per the on pack instructions

6. 6

   Peel & slice the carrot, cook in boiling salted water for approx 5 mins

7. 7

   Trim the broccoli & cut into florets, cook in boiling salted water for approx 3 mins

8. 8

   Make up the gravy as per the on pack instructions

9. 9

   Serve the pork with the potatoes, vegetables & gravy

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.