Method
1. Gently cook the onion and celery in oil until tender, but not brown. Cool and toss together
with the dried apricots, parsley, Wattie’s Bit on the Side Spiced Apricot Sauce, egg
and breadcrumbs.
2. Place the 100% New Zealand Pork Boneless Skinless Loin Roast fat side down on
a chopping board and arrange the stuffing down the centre of the pork loin. Roll up and
secure with string.
3. Roast at 170°C, for 1 1/2 hours, glaze the pork with 2 Tblsp Wattie’s Bit on the Side
Spiced Apricot Sauce. Return to the oven and cook for a further 30 minutes or until
when pierced the juices run clear. Cover and rest the pork for 10 minutes before carving.
4. Drain the cooking juices from the roasting pan. Combine in a small
sauce pan with the flour, cook until frothy. Gradually add the stock,
stirring continuously until the gravy thickens. Remove from the heat
and add Wattie’s Bit on the Side Spiced Apricot Sauce. Serve
the pork loin sliced with roasted vegetables and Apricot Gravy.
Tips
When roasting pork allow 30 minutes per 500 grams. Pork is cooked,
when the thickest part of the pork reads 71°C on a meat thermometer.