Rolled Pork Roast With Prune & Apricot Stuffing

READY IN: 2hrs
Recipe by Jubes

A rolled pork roast with apricot and prune stuffing. Cooks beautifully. We cooked this recipe for our Christmas dinner. So easy and simple- we had the butcher stuff and re-roll the roast for us!

Top Review by The Flying Chef

This is truly wonderful!!! I could not get pork loin with the rind on, which is a little disappointing as I love the crispy crackling, it reminds me of my nanna who always made it this way. I covered my pork with pancetta slices which made for a wonderful flavour. You just can't beat crackling. I loved the stuffing and I made mine with a gravy to accompany which was so yummy. I basted the loin with a mix of honey, red wine vinegar and garlic. I used these juices along with water and chicken stock to make a gorgeous gravy. I will really look forward to trying this one again once I can get pork loin with the rind on. A great post Jubes and a much enjoyed meal thanks!!

Ingredients Nutrition


  1. Preheat oven to 220°C (430F.).
  2. Remove the string from the pork roasting piece and lay rind side down on your chopping board. Place the chopped fruits in the centre of the pork and then re-roll and tie tightly with string. Tie at 2cm (1 inch) intervals. We took the chopped fruits to the butcher and had them do this for us.
  3. Dry the rind with some paper towel. Rub the rind with the oil and then sprinkle over the salt.
  4. Roast for 30 mins and then reduce the oven to 200C (390F). Bake for a further 1 hour 10 minutes. Test the pork is cooked with a skewer.
  5. Cover with foil and stand for 20 minutes before slicing.
  6. Serve with baked or steamed vegetables and apple sauce.

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