4 Responses to “Roast Loin of Organic, Free-Range Pork, with Apple, Apricot and Pistachio Nut Stuffing”

  1. Wayne E. Day
    December 12, 2012 at 11:16 am

    Great recipe, but where do you get a 2kg loin of free-range pork (skin un-scored)?

    My butcher says he can’t get it with the skin any more…..

    • Katie
      December 12, 2012 at 11:19 am

      Hi Wayne, I get it no problems from my butcher. Where are you based? I’ve rarely seen it without the skin. If you are in Sydney I can point you in the direction of where I bought the meat in the shot. Thanks

  2. SC
    April 22, 2013 at 5:20 pm

    This was such a wonderful recipe that I followed exactly (but for the addition of some prunes). Truly delectable….

  3. Natasha Mendes (Mumbai, India)
    August 4, 2013 at 4:33 am

    A true winner ! Loved the part of cutting the skin just till the fat as it got the required beautiful crackled exterior and it was a visual treat. The apricots and pepper made for a playful flavor alongwith the basil,parsley,oregano and i also added black raisins.Thank you Katie!

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