Simon Rimmer's stilton stuffed pork loin

(5 ratings)
Stilton stuffed pork loin
Stilton stuffed pork loin
  • Serves: 4

The combination of creamy Stilton and apricot brings out the flavour of pork. This is a tasty dish for Sunday lunch


  • 800g pork tenderloin (fully trimmed), cut into 4 equal pieces
  • Salt and pepper
  • Butter to fry
  • 1tbsp ground cumin to roll in


  • 200g Stilton
  • 100g full-fat cream cheese
  • 75g dried apricots, finely chopped
  • 1tbsp chopped parsley


  1. Season the loin and roll in the cumin
  2. Make a hole right down the centre of the loin with a sharp knife
  3. Mix the cheeses, apricot and parsley, then pack in to the hole
  4. Melt the butter until foaming, then fry the pork on all sides, then cook at 200C/400F/gas 6 for 12 mins
  5. Serve with puy lentils cooked in stock, then squeezed over with lemon juice and a few finely diced bits of red pepper mixed in.

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