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Roast Loin of Pork with Baked Apples & Quinoa Stuffing

Stuffing is usually laden with breadcrumbs, so this quinoa version is perfect for those who are gluten intolerant.


  • 2kg boned loin of pork

  • 2 tsp sea salt

  • 8 small apples (eg granny smith)

  • oil spray

  • 2 cups vegetable stock

  • 1 cup quinoa

  • oil spray

  • 1 leek, halved lengthways, finely sliced

  • 1 stalk celery, halved lengthways, finely sliced

  • 4 cloves garlic, finely chopped

  • 4 tbs chopped sage

  • 4 tbs chopped parsley

  • 1⁄3 cup roasted walnuts, roughly chopped

  • 1 large sweet potato, steamed and mashed


  • 1.

    To make the stuffing, bring stock to the boil in a large saucepan over medium heat.

  • 2.

    Add quinoa, cover, reduce heat and simmer for 15 minutes or until liquid is absorbed.

  • 3.

    Remove from heat and set aside for 5–10 minutes to steam.

  • 4.

    Fluff grains with a fork and set aside.

  • 5.

    Heat a separate frying pan sprayed with oil over medium heat.

  • 6.

    Add leek and celery, season and cook for 10 minutes or until vegetables are tender.

  • 7.

    Add garlic sage and cook for a further 2 minutes.

  • 8.

    Add parsley, walnuts, sweet potato and quinoa and mix well to combine.

  • 9.

    To prepare the pork, preheat oven to 220°C.

  • 10.

    Score the pork skin at 1cm intervals.

  • 11.

    Turn over and spread quinoa stuffing over the inside of the pork meat.

  • 12.

    Roll up and tie with cooking string to secure. Rub skin with sea salt.

  • 13.

    Transfer to a rack in a large baking pan and cook for 30 minutes.

  • 14.

    Reduce heat to 180°C and cook for a further 40 minutes.

  • 15.

    Prick the apples all over with a fork. Spray lightly with oil spray and arrange in roasting pan with pork.

  • 16.

    Cook with pork for a further 20–30 minutes.

  • 17.

    The meat should be cooked through and the skin crispy.

  • 18.

    Transfer to a board and cover with foil.

  • 19.

    Set aside for 10 minutes to rest. Remove string before carving. Serve with apples.


A good butcher will help you stuff and roll the loin. Any excess stuffing can be baked in an ovenproof dish and served with a green salad for vegetarian guests.

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