Curried pork roast with apple stuffing

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20 min


6 to 8 servings

* PLUS Cooking time: 4 minutes, Roasting Time: 120 minutes


  • 2 garlic cloves
  • 1 stalk celery
  • 1 apple
  • 1 tbsp butter
  • 1/2 cup seasoned croutons
  • 1/4 cup sherry , white wine or chicken broth
  • 2 green onions
  • 1 to 1.5 kg boneless pork sirloin roast
  • butcher's string
  • 1/2 cup apricot jam , or apple jelly
  • 1 tbsp grainy Dijon mustard
  • 1 tbsp Indian curry paste


  • For stuffing, mince garlic. Finely chop celery. Core and coarsely chop apple. Melt butter in a large saucepan over medium-high heat. Add garlic, celery and apple. Stir frequently until softened, 3 to 4 minutes. Then add croutons and sherry. Stir just until croutons have absorbed all liquid, about 1 minute. Remove from heat. Slice and stir in green onions. Refrigerate until cool.
  • Meanwhile, preheat oven to 350F (180C). For glaze, in a small bowl, stir jam with mustard and curry paste. Discard netting on pork if there is one and unroll pork. Lay cut side up. If meat is not an even thickness, cut slits about 1 inch (2.5 cm) deep in thickest parts of meat. Then open like a book. Spoon cooled stuffing along one short edge of pork. Starting with short end, roll meat around filling, then tie roast with string. Place on a foil-lined, rimmed baking sheet or in a shallow-sided roasting pan just large enough to hold pork. Spoon just enough jam mixture overtop to coat meat.
  • Roast in centre of preheated oven. Spoon glaze over roast every 20 minutes, until an instant-read thermometer inserted into thickest part of pork reads 155F (70C), 1-1/2 to 1-3/4 hours. Let stand 5 minutes, then thickly slice. Great with green beans.

Nutrition (per serving)

  • Calories
  • 307,
  • Protein
  • 24.4 g,
  • Carbohydrates
  • 18.5 g,
  • Fat
  • 14.9 g,
  • Fibre
  • 1 g,

Make this roast once and you’ll never be intimidated by preparing stuffing again. You don’t even have to cut up bread: just reach for a bag of salad croutons ? a fast flavourful cheat!

Next Day

Chop cooked roast and roll in a tortilla spread with honey mustard, chutney or apple jelly. Or slice, warm in microwave and tuck into crusty buns with thinly sliced apples.