Sage and apricot-stuffed pork tenderloin with roasted pear, parsnip and potato
Serves: 6-8
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Sage and apricot-stuffed pork tenderloin with roasted pear, parsnip and potato
The full roast-dinner experience and only an hour in the oven? Yes, it can be done with this clever all-in-one pork roast. Pre-stuff the tenderloin and you will have next to no work to do on the day
Serves: 6-8
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
754Kcal
Fat
31gr
Saturates
10gr
Carbs
64gr
Sugars
25gr
Fibre
12gr
Protein
48gr
Salt
1.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 pork tenderloin fillets (about 900g in total)
- 10 slices prosciutto
- 1 garlic bulb, halved
- 500g parsnips (about 3), cut into chunky wedges
- 750g baby potatoes
- 2½ tbsp rapeseed oil
- 6 firm mini pears, halved or 3 pears, cut into chunky wedges
- 300ml chicken stock
- ½ x 20g pack sage, leaves finely chopped
- 1 tsp cornflour
- 100g crème fraîche
For the stuffing
- 1 tbsp rapeseed oil
- 2 red onions, finely sliced
- 2 tsp fennel seeds
- ½ x 20g pack sage, leaves finely chopped
- 100g dried apricots, roughly chopped
- 100g chestnuts, roughly chopped
- 30g hazelnuts, roughly chopped
- 75g fresh breadcrumbs
- zest and juice of 1 lemon
Step by step
Get ahead
Prep the stuffed pork roll up to 24 hours ahead, cover and chill. Remove from the fridge 30 minutes before roasting, to take off the chill
- To make the stuffing, heat the oil in a frying pan and fry the onion for 6-8 minutes, or until soft. Add the fennel seeds and sage and cook for a couple of minutes more. Remove from the heat and add the rest of the stuffing ingredients. Season well and set aside to cool.
- Take each tenderloin and place in between two sheets of baking paper. Bash each with a rolling pin until they are roughly 1cm thick.
- Line your work surface with another sheet of baking paper and then lay out 7 slices of prosciutto side by side, overlapping slightly. Halve the remaining slices and lay at the bottom of the original slices to extend their length. Place the tenderloins on top, side by side and overlapping slightly in the middle; make sure there is some prosciutto overhanging top and bottom. Spread the stuffing all over the pork, pressing down so it adheres to the meat, then carefully roll up using the paper to help you create a tight roll. Wrap the prosciutto ends around to seal the roll.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the garlic bulb halves, parsnips and potatoes in a large roasting tray and drizzle over 2 tablespoons of the oil. Season well and then roast for 15 minutes. Remove from the oven and gently mix in the pears. Move the vegetables and pears to the edges of the tray and nestle the pork in the middle. Brush with the remaining ½ tablespoon of oil and roast for 45 minutes, or until the tenderloin reaches an internal temperature of 63°C using a digital probe (if you don’t have a probe, the juices should run clear when the pork is pierced).
- Remove the pork to a board and the vegetables to a warmed serving platter, covering both to keep them warm and leaving the garlic halves in the tray. Put the tray on the hob and add the chicken stock and sage. Bubble for a few minutes, scraping up the residue from the tray and squashing the garlic halves to release the roasted purée. Mix the cornflour with a little cold water and then add this to the tin and bubble until thickened. Stir through the crème fraîche and season with black pepper, then strain through a sieve into a warmed serving jug.
- Cut the pork into chunky slices and sit on top of the roasted veg and pears. Serve with the roasted garlic cream sauce.
