Slow Cooked Apricot & Pistachio Stuffed Pork Loin
If you’re looking for something different to do with your roast potatoes on a Sunday then a stuffed pork loin is a great alternative to traditional roasts.
Servings 6 people
Ingredients
- 800 g pork tenderloin
- a slice of bread
- 1 onion cut into quarters
- 2 garlic cloves crushed
- 1.5 inches fresh root ginger peeled and sliced
- 0.25 tsp ground allspice
- 30 g chopped pistachio nuts
- grated rind of half an orange
- 80 g dried apricots chopped
- 4 streaky bacon rashers
- 10 shallots
- 2 tablespoons cornflour
- 250 ml red wine
- 250 ml chicken stock
- 1 tablespoon tomato puree
Instructions
- Cut the loin of pork down the centre lengthways and flatten out.
- Use a food processor to mix the bread, onion, garlic, ginger, allspice, nuts and rind until finely chopped. Spread this mixture along the pork and push the apricots on top. Fold the pork back over.
- Wrap the bacon around the pork and tie with string.
- Fry the pork and shallots until the pork is golden all over and put in the slow cooker pot. Make a paste from the cornflour and water and ass to the slow cooker pot with the wine, stock and tomato puree.
- Cook on high for 4 hours.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.