1.6 kg pork loin — trimmed, deboned and skin removed
fresh sage leaves — fried, to garnish
For the stuffing
100 g brioche bread — roughly torn
50 g walnuts — roasted and chopped
60 g dried apples
100 g dried apricots
50 g dried cranberries
2 tsp ginger preserve — chooped with the syrup
1 cinnamon stick
Simmer the half the brioche, apples, apricots and cranberries in 1 cup water until soft, then add the ginger preserve and syrup, and cinnamon. Add walnuts.
Preheat the oven to 200°C and roast the remaining half of the brioche only until lightly golden, add this to the stuffing mix.
Spread the filling along one of the short sides of the meat.
Roll it up to encase the filling and secure the rolled loin with a few pieces of kitchen string.
Brush the meat with olive oil and season with salt.
Place the meat on the prepared roasting rack and roast for 45-60 mins.
Fry up any remaining stuffing in some oil until crisp and golden.
Allow the meat to rest for 15 mins, remove the string and slice into rounds. Serve with remaining stuffing and fried sage leaves.
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