Loin of Pork with Fruity Stuffing
Loin of Pork with Fruity Stuffing



  • 2 tbsp olive oil
  • 600g fillet of pork tenderloin
  • For the Stuffing
  • 2 chopped onions
  • 2 apples, cubed
  • 3 chopped figs
  • 85g white breadcrumbs
  • 85g brown breadcrumbs
  • A few chopped sage leaves
  • 1 egg
  • Zest of ¼ lemon
  • 100ml chicken stock
  • Preheat the oven to 190C. Heat 2 tsp of oil in a pan and brown the fillet all over for 5 mins, then rub with another tsp of oil and season well. Transfer to a roasting tin and put in the oven for 40 mins, or until the juices run clear.
  • In the same frying pan, heat a tbsp of oil and cook the onions for 10 mins. Add the figs and apples, cook for 5 mins more, then tip into a bowl with the breadcrumbs, egg, sage, lemon zest and 2 tbsp of stock. Season well, then roll the stuffing into 12 balls. Place the stuffing balls on a baking tray and bake for 25 mins. Once the pork is cooked, leave to rest for 10 mins, then slice and serve with the stuffing balls and all your favourite sides and gravy.
55 mins
4 serving

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