Rolled pork loin with blackberry, lemon and dried apricot stuffing and blackberry sauce

Rolled pork loin with blackberry, lemon and dried apricot stuffing and blackberry sauce

Serves 4
Cooks in
Preparation Time
Moderate

Ingredients

2 kilos pork loin with crackling, boned and butterflied flat
1 tbsp olive oil
170g field fare frozen diced onion (defrosted)
1 tbsp each fresh thyme and rosemary chopped
30g fresh soft breadcrumbs
8 soft dried apricots halved
12 field fare frozen blackberries (defrosted)
zest of 1 lemon

blackberry sauce
2 tbsps plain flour
150g field fare frozen blackberries (defrosted)
150ml red wine
100ml beef stock
1 tbsp worcestershire sauce
2 tbsps maple syrup

2 kilos pork loin with crackling, boned and butterflied flat 1 tbsp olive oil 170g field fare frozen diced onion (defrosted) 1 tbsp each fresh thyme and rosemary chopped 30g fresh soft breadcrumbs 8 soft dried apricots halved 12 field fare frozen blackberries (defrosted) zest of 1 lemonblackberry sauce 2 tbsps plain flour 150g field fare frozen blackberries (defrosted) 150ml red wine 100ml beef stock 1 tbsp worcestershire sauce 2 tbsps maple syrup

Preheat oven to 240c/220c fan assisted. In a small frying pan, heat the olive oil. Saute the onion and thyme with a little salt and pepper. Cook on medium heat for 5 minutes and pour into a medium bowl. Add the breadcrumbs, apricots, blackberries and lemon. Season again and mix well.

Spread the meat out on a board and spread the stuffing down the centre of the roast. Roll the sides over so it forms a round joint. Secure with string tied in knots. Place on a baking tray lined with foil. Roast for 30 minutes and then reduce the heat to 160c/140 fan assisted. Cook for 1 hour 30 minutes and then remove. Let rest under foil for 10 minutes.

Drain most of the oil out of the baking tray, saving 2 tbsps. Place on the hob on medium heat. When the oil is hot, whisk the flour in and stir constantly for 1 minute. Pour in the red wine, blackberries, worcestershire sauce and the maple syrup. Bring to a boil and keep whisking until the gravy is thick. Remove from heat, season with salt and pepper and pour into a jug.

Thickly slice the meat and serve with the blackberry gravy.

 

Many thanks to www.lovefreshberries.co.uk for this Recipe

j
Share Recipe
i
Print Recipe
To receive our Winter recipe collection, simply enter your email address below and we will offer you the option to sign up to our bi monthly newsletter.
Sign up to our newsletter
This site, like many others, uses cookies to function and to help us understand how to make your journey better. To find out more about our use of cookies and how we use data, please click here to read our privacy policy.