A healthy Autumn dish that brings gourmet stuffed pork together with classic home ingredients such as apricot, sweet potato and sage.


2 sticks celery , diced
1 medium onion , chopped
1 tbsp sage leaves chopped
1 tbsp rosemary sprigs chopped
30g bread crumbs
30g pine nuts
10 dried apricots , chopped
2 pork fillets





Heat the oven to 180°C. Heat some olive oil in a frying pan then add the celery, onion,
1 tbsp sage and 1 tbsp rosemary. Season and cook until soft, about 5 minutes.
Tip the bread crumbs, pine nuts and apricots into a bowl and pour the onion mixture over. Season again and mix well.
Lay the meat on a chopping board and make a lengthways incision but not all the way through, flatten out and add the stuffing before tying up with string.
Sear meat on all sides in a hot pan and place into oven for 8 to 10 minutes or until cooked through. Allow to rest well before slicing


Recipe prepared by Lee Faulkner  |  Images by Andrew Coates