Roasted Mustard Pork with Spinach and Apricot Stuffing

image :  Roasted Mustard Pork with Spinach and Apricot Stuffing


  • 1 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 1/2 cups spinach, coarsely chopped
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup dried apricots, finely chopped
  • 1 medium apple, peeled and grated
  • 1 1/2 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground pepper
  • 4 1/2 lbs (2.25kg) pork loin
  • 2 tablespoons grainy mustard
  • Apple Mustard Gravy

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/3 cup apple sauce
  • 1 tablespoon grainy mustard
  • salt and freshly ground pepper


Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for about 5 minutes or until softened. Add the spinach and stir until just wilted. Spoon into large bowl. Add walnuts, apricots, apple, breadcrumbs, parsley, salt and pepper. Mix well to combine.

Preheat the oven to 400°F (200°C). Grease a large wire rack. Place inside a large roasting pan. Cut a large slit in the pork starting and finishing about 1/2 inch (1cm) from each end and taking care not to cut all the way through to the other side. Fill opening with stuffing. Secure with string. Rub pork all over with mustard; sprinkle with salt and pepper. Place on prepared rack. Roast in preheated oven for 15 minutes. Reduce oven temperature to 350°F (180°C). Cook pork for about 40 minutes or until tender. Let stand, covered with foil, for 15 minutes. Reserve any pan juices.

To make the apple mustard gravy, heat reserved pan juices over medium heat. Add butter and stir until melted. Stir in flour and stir for 1 minute to cook the flour. Gradually stir in broth. Bring to a boil, stir in apple sauce, mustard, salt and pepper. Reduce heat to medium, simmer, uncovered, for about 10 minutes or until thickened. Cut the pork into slices and serve with the gravy.

Serves 10.