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pork loin roast with apple & apricot stuffing

prep time: 10min

cooking time: 1.45 hrs 



2kg pork loin (boned & rolled)

2 tbsp olive oil

sea salt


500g pork mince

2 garlic cloves, mined

1 brown onion, finely diced

150g dried apricots, chopped

1 large apple, peeled, cored &

finely diced

1 piece day-old paleo bread,


1/2 cup flat-leaf parsley, chopped

2 tbsp olive oil

2 tbsp apricot jam

pinch seat salt & pepper




1. in a frying pan, add 1 tbsp olive oil, garlic, onion and apple. sauté over medium heat until

softened. set aside to cool. 


2. in a mixing bowl add the pork mince, onion & apple mix, apricots, bread crumbs, parsley, 1

tbsp olive oil, apricot jam, salt and pepper. mix to combine.


3. preheat oven to 240°c.


4. remove pork from packaging. if pork is not yet scored, score rind with a sharp knife being careful not to cut through to the grass fed meat.


5. pour over boiling water and pat completely dry with a paper towel.


6. place pork loin roast onto a flat surface, skin-side down. slice horizontally through

the thickest part of the pork being careful not to cut all the way through. open out pork.


7. place a generous amount of stuffing onto the centre of the pork. roll pork to enclose stuffing. secure at intervals with kitchen string.

8. place pork onto a roasting rack. rub skin generously with olive oil and salt, especially

in scored areas.

9. place into oven for 30-40 minutes or until rind crackles then reduce heat to 180°c for a further

45 minutes (30-35minutes per kg).

10. remove pork from the oven.


recipe by casey-lee lyons from live love nourish

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