Andalucian Pork with Apricots, Prunes and Herbs

Seared pork fillet stuffed with apricots, prunes, and parsley, coated in a garlic-paprika paste and roasted to perfection.

Gluten-Free Dairy-Free Pork Roast Spanish

Estimated Nutrition

Calories

774.3

kcal / serving

1548.5 kcal total

Carbs

67.1g

per serving

134.2 g total

Fat

31.1g

per serving

62.1 g total

Protein

59.2g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Prune

chopped

Apricot

soft dried, chopped

piece

Lemon

cut into wedges

Meat

piece

Pork Fillet

medium to large

NutsSeeds

Parsley

chopped

tbsp

Paprika

tsp

Oregano

dried

tsp

Thyme

dried

clove

Garlic

crushed

tbsp

Salt

coarse

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Method

Rest the meat before slicing and serve with lemon wedges.

Roast the meat in the oven for fifteen minutes.

Sear the seasoned meat on all sides in a heavy pan until browned.

Preheat the oven to 200°C.

Butterfly the pork fillet by cutting along its length without slicing all the way through.

Rub the paste over the meat and chill in the fridge overnight.

Combine the paprika, dried herbs, garlic, salt, and oil to form a paste.

Roll the fillet and tie it securely with kitchen string.

Mix the prunes, apricots, and parsley in a bowl and place them inside the meat.