Please wait, the site is loading...

Sage and apricot-stuffed pork tenderloin with roasted pear, parsnip and potato


Serves: 6-8
timePrep time: 30 mins
timeTotal time:
Sage and apricot-stuffed pork tenderloin with roasted pear, parsnip and potato
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
timePrep time: 30 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
754Kcal
Fat
31gr
Saturates
10gr
Carbs
64gr
Sugars
25gr
Fibre
12gr
Protein
48gr
Salt
1.4gr

Sarah Akhurst

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

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
  1. 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.
  2. Take each tenderloin and place in between two sheets of baking paper. Bash each with a rolling pin until they are roughly 1cm thick.
  3. 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.
  4. 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).
  5. 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.
  6. Cut the pork into chunky slices and sit on top of the roasted veg and pears. Serve with the roasted garlic cream sauce.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
viewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
gadsTest Until the browsing session ends
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years