1 pc x 1.5kg Pork loin, boneless, best end, trimmed, trimmings reserved
150 g ...... Pork trimmings
60 g ........ Dried apricots, sliced
30g.......... Dried cranberries, whole
60 g ........ Fresh apples, finely diced
30 g ........ Bread, white, diced
To taste .. Salt and pepper
15 mL ..... Vegetable oil
Instructions:
1. With a slicing knife, skewer the eye of the pork through both sides creating a pocket. Slice 2 thin pieces off the end of the loin and reserve.
2. To make the stuffing, place the pork trimmings in the food processor, add cream, egg white and salt and pepper, purée until smooth.
3. In a mixing bowl, thoroughly mix the stuffing with the bread, apricots, cranberries and apples. Season to taste.
4. Place the stuffing into a piping bag and pipe into the pocket in the pork.
5. Place the 2 reserved thin slices of pork over each end, and tie the roast with butcher’s twine. Covering the ends will help to keep the stuffing in when tying the roast, as well as during cooking.
6. Rub the pork loin with vegetable oil, season with salt and pepper.
7. Place in a toaster oven at 150ºC (300ºF), and cook to an internal temperature of 68ºC (155ºF), approximately 1 hour and 45 minutes.
8. Take the pork out and let rest for 30 minutes.
9. Carve and serve.
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