Roast Loin of Pork with an Apricot, Coriander and Cashew Nut Stuffing

Pork with a twist!


  • 1 ½ kg loin of pork
  • 2 tsp fennel seeds
  • seasalt and freshly cracked black pepper
  • 1 tblsp sunflower oil
  • parsnips if desired (peeled and halved)
  • for the stuffing:
  • 5 oz dried apricots
  • 17 g ( half pack) fresh coriander
  • 50 g cashew nuts (toasted, chopped a little)
  • 5 oz fresh breadcrumbs
  • ½ tsp of coriander seeds
  • 1 small onion (diced)
  • salt and pepper
  • 3 oz butter


  1. First of all we prepare the pork loin.
  2. This should be already tied neat from the butcher.
  3. Using a sharp knife cut incisions through the fat to just touch the flesh, approx 5mm apart.
  4. Using a pestle and mortar or a spice blender grind the fennel seeds with some salt and blackpepper.
  5. Mix this with 1 tbsp of sunflower oil and rub into the meat.
  6. Place the loin of pork uncovered into the oven to roast , by not basting the meat you have a greater chance of a crispy skin ‘crackling’.
  7. We normally roast pork for 25 mins per lb and then 25 over so this particular joint should take 1 hour and forty minutes.
  8. For the last 50 minutes you could add the parsnip mixed in the fats and juices in the roasting pan and allow to cook with the pork.
  9. For the stuffing:
  10. Melt the butter in a saucepan.
  11. Add the onion and the ground coriander seeds and season.
  12. Cook until soft.
  13. Now add the apricot, cashew nuts and coriander and warm through.
  14. Add the fresh breadcrumbs and mix until combined.
  15. Season to taste and savour!


Phelim's tips: This stuffing also goes well with lamb, duck or goose. Also, sway apricots and corriander for apple and sage to make another delicous stuffing.


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