Choose good-quality British free-range pork to enjoy fantastic flavour and meat juices. Ask your butcher to score it for you.
Preparation time: 1 hour
Cooking time: 1 hour 15 minutes
1.25kg (2lb 12oz) boned loin of pork For the stuffing 2tbsp olive oil 1 onion, finely chopped 3tbsp fresh sage leaves, finely chopped
400g (14oz) free-range pork sausage meat 100g (4oz) dried apricots, finely chopped 60g (21?2oz) fresh breadcrumbs 50g (2oz) butter, melted For the compote 2tbsp sage, finely chopped 200g (7oz) dried apricots, roughly chopped 300ml (1?2pt) cider 1tbsp cider vinegar 100ml (4fl oz) water 2-3tbsp juices from the pork
1 Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Dry the pork with some kitchen towel to absorb any moisture. Rub the skin all over with oil and Maldon or coarse sea salt. Place the pork in a roasting tin and transfer to the oven. After 20 minutes turn the oven down to 180 C, 160 C fan, 350 F, gas 4 and continue roasting for 45 minutes or until the juices run clear. Let it rest for 10 to 15 minutes.
2 Meanwhile, prepare the stuffing. Heat the olive oil in a frying pan, add the onion and cook gently for 5 minutes until soft. Transfer to a bowl along with the sage, sausage meat and apricots. Using your hands, combine well, season with salt and freshly ground black pepper and roll into balls (about golf-ball size). In a separate bowl, combine the breadcrumbs with the melted butter, then roll the stuffing balls in the breadcrumbs, pressing them into the surface. When the pork has 20 minutes of cooking time left, place the stuffing in a greased shallow roasting tin and transfer to the oven for 20 to 25 minutes, until crunchy and golden.
3 To make the compote, put all the ingredients in a pan and bring to the boil. Simmer for 10 to 15 minutes or until the liquid has reduced by half. Add the juices from the pork and season to taste. Transfer the mixture to a blender and pulse until chunky. Return to the pan and stir well, adding more stock if necessary to reach the desired consistency, which should be like a thick sauce.
4 Slice the pork and serve with the stuffing balls, compote and a green vegetable, such as green beans.
Per serving: 706cals, 35g fat, 11g saturated fat, 38g carbohydrate
Get ahead: You can make the stuffing balls and sauce up to 2 days ahead and keep them in the fridge.