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Rolled pork loin with blackberry, lemon and dried apricot stuffing and blackberry sauce

serves 4-6 prep 15 minutes cook 2 hours


2 kilos pork loin with crackling, boned and butterflied flat

1 tbsp olive oil

1 small onion diced

1 tbsp each fresh thyme and rosemary chopped

30g fresh soft breadcrumbs

8 soft dried apricots halved

12 blackberries

zest of 1 lemon


blackberry sauce

2 tbsps plain flour

150g blackberries

150ml red wine

100ml beef stock

1 tbsp worcestershire sauce

2 tbsps maple syrup


1.  Preheat oven to 240c/220c fan assisted.  In a small frying pan, heat the olive oil.  Saute the onion and thyme with a little salt and pepper.  Cook on medium heat for 5 minutes and pour into a medium bowl.  Add the breadcrumbs, apricots, blackberries and lemon.  Season again and mix well.

2.  Spread the meat out on a board and spread the stuffing down the centre of the roast.  Roll the sides over so it forms a round joint.  Secure with string tied in knots.  Place on a baking tray lined with foil. 

3.  Roast for 30 minutes and then reduce the heat to 160c/140 fan assisted.  Cook for 1 hour 30 minutes and then remove.  Let rest under foil for 10 minutes. 

4.  Drain most of the oil out of the baking tray, saving 2 tbsps.  Place on the hob on medium heat.  When the oil is hot, whisk the flour in and stir constantly for 1 minute. Pour in the red wine, blackberries, worcestershire sauce and the maple syrup. Bring to a boil and keep whisking until the gravy is thick.  Remove from heat, season with salt and pepper and pour into a jug. 

5.  Thickly slice the meat and serve with the blackberry gravy.