Simon Rimmer’s stilton stuffed pork loin recipe

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


  • Season the loin and roll in the cumin

  • Make a hole right down the centre of the loin with a sharp knife

  • Mix the cheeses, apricot and parsley, then pack in to the hole

  • Melt the butter until foaming, then fry the pork on all sides, then cook at 200ÂșC/400F/gas 6 for 12 mins

  • 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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