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Roast Loin of Pork stuffed with Apricots

Roast Loin of Pork stuffed with Apricots

  • Prep: 10 mins
  • Cook: 25-30 mins per Ib
  • Difficulty: Medium


  • 2 pounds (900g) pork loin
  • Kitchen twine
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup breadcrumbs
  • 1 cup dried apricots, chopped
  • 1/4 cup chopped walnuts
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the chopped dried apricots, breadcrumbs, chopped walnuts, parsley, thyme, olive oil, salt, and pepper. Mix well to create the stuffing mixture.
  3. Lay the pork loin on a cutting board and make a lengthwise slit down the center, about 3/4 of the way through, creating a pocket for the stuffing.
  4. Stuff the apricot mixture into the pocket of the pork loin, pressing it in firmly. Use kitchen twine to tie the pork loin together, securing the stuffing inside.
  5. Season the outside of the pork loin with salt and pepper.
  6. Place the stuffed pork loin in a roasting pan or baking dish and roast in the preheated oven for about 25-30 minutes per pound (or until the internal temperature reaches 145°F/63°C).
  7. Once cooked, remove the pork loin from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute and ensures a tender and juicy pork loin.
  8. Remove the kitchen twine and slice the pork loin into desired thickness. Serve with your favourite sides, such as roasted vegetables, couscous, or a green salad.