Apricot and Pecan Stuffed Pork
with Honey Glazed Carrots and Green Mash
Purple carrots and green mash sound like an interesting combination, however they are packed full of nutrients. A colourful plate is the key to a nutrient dense meal! By combining broccoli with potato your mash is still delicious and creamy but contains much more fibre, B vitamins and phytonutrients, such as cancer fighting sulforaphane. Little purple chantenay carrots take a bit more time to prepare but their taste and nutritional profile make up for it. They are packed full of vitamin A, beta carotene and the antioxidant anthocyanin.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Potato
1
Broccoli
25
Pecan Nuts
(Contains Nuts)
40
Dried Apricots
(Contains Sulphites)
1
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
250
Pork Loin Fillet
4
Cocktail Sticks
1
Honey
1
Tracklements Apple and sage Jelly
225
Tri-coloured Chantenay Carrots
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Chop the potato into 2cm chunks (no need to peel!), separate the broccoli into florets. Peel the stalk of the broccoli and chop it into 2cm chunks. Cut the tops off the carrots then slice your white and purple carrots in half lengthways (no need to peel). Slice your orange carrots into four strips if they are a bit thicker. Roughly chop the pecan nuts and chop each dried apricot into little pieces. Bring a pot of water to the boil with a good pinch of salt.
Slice the sausage skin lengthways, then squeeze your sausage meat into a bowl (discard the skin). Add your nuts, apricots, and a pinch of salt and pepper. Mix it all together with your hands, don’t be afraid to get your hands sausagey! This is your stuffing!
Next you need to butterfly the pork! Slice along it lengthways to open it up like a book. Don’t slice all the way through though! Stuff your pork by spreading your stuffing down one side of your opened pork, then fold over the other half. You need to leave a 2cm border at each end and along the outside length, so it can be sealed. Once folded over, and with the seam face down, hold it together with cocktail sticks. Tip: If you can’t fit all the stuffing inside your pork, just roll the excess into ping pong sized balls!
Pop your stuffed pork onto a lightly greased baking tray and place on the top shelf of your oven for 25 mins (add your stuffing balls after 10 mins), then remove from your oven and leave to rest for 5 mins. Tip: The pork and sausage meat are cooked when they are no longer pink in the middle.
Put your carrots on another baking tray and drizzle over some oil and the honey. Sprinkle over some salt and pepper and shake well to coat. Pop in your oven on the middle shelf for 25-30 mins. Put your potato and broccoli stalk in the pot of boiling water and cook for 10 mins before adding your broccoli florets and cooking for an additional 8 mins. When cooked (you should be able to slip a knife through), remove from the heat, drain (saving some of the water for step 7) and put your potato and broccoli back in the pot.
Add a knob of butter and a splash of milk (if you have some) along with a good pinch of salt and a grind of black pepper. Mash everything together. Taste and add more salt and pepper if necessary.
Meanwhile, put the apple and sage jelly in a small saucepan on medium-low heat to slowly melt. Once melted, add some of your boiling broccoli/potato water (2 tbsp per person) and stir well. This is your glaze! Cut your pork carefully into 1cm wide slices and serve with your carrots and green mash. Drizzle over your glaze and enjoy!
