Name: Pork loin roast with fig & apple stuffing
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp olive oil; 600g pork tenderloin fillet, trimmed of any fat and sinew; 2 onions finely chopped; 2 dessert apples cut into cubes; 3 figs finely chopped; 85g fresh white breadcrumb; 85g fresh wholemeal breadcrumb; a few sage leaves, finely chopped; 1 egg; pinch of lemon zest; 500g pot chicken stock; 1 tbsp balsamic vinegar; 1 tbsp quince paste; 350g steamed green bean to serve; 350g steamed carrot to serve

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Pork loin roast with fig & apple stuffing

Pork loin roast with fig & apple stuffing

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 5 out of 5.2 ratingsRate

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A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce

Freezable (stuffing balls after baking)

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
600g pork

tenderloin fillet, trimmed of any fat and sinew

For the stuffing

2 onions

finely chopped
2 dessert apples

cut into cubes
3 figs

finely chopped
85g fresh white breadcrumb
85g fresh wholemeal breadcrumb
a few sage

leaves, finely chopped
1 egg
pinch of lemon

zest
500g pot chicken stock

For the sauce

1 tbsp balsamic vinegar
1 tbsp quince paste
350g steamed green bean

to serve
350g steamed carrot

to serve

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Nutrition: per serving

kcal506
fat14g
saturates3g
carbs52g
sugars20g
fibre5g
protein41g
salt1.1g

Method

step 1

Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
step 2

Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
step 3

When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn’t flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.

Recipe from Good Food magazine, January 2014

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A star rating of 5 out of 5.2 ratings

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