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Recipe of the Month - December 2007

Our recipe of the month for the December comes from No.24 restaurant, 24 West High Street, Crieff. A sumptious roast loin of pork - who says we need turkey at this time of year!


Roast Loin of Pork with Rosemary & Apricot Stuffing


1½ Kg of Skinless Pork Loin

300g Dried Apricots

25g Rosemary

50g Finely Diced Shallots

1 cup White Bread Crumbs

200g Pork Sausage Meat

1 Cooking Apple – Grated

¼ Pint Sweet Cider

2 oz ButterSalt & Pepper

25g Thyme 



Open loin of pork and slice a deep pocket into it. Season with salt and pepper. Preheat oven to 190 degrees, gas mark 7. 


Melt butter, sweat off the shallots, and then add your apricots, rosemary and sausage meat. Next add your breadcrumbs, grated apple and cider until it forms a slightly stiff paste. Press into the sliced pocket, then roll back into shape, lightly tie and season with cracked pepper & salt. Cook for 1 hour 30 minutes. Leave to rest for 30 minutes, then slice. Serve with a red wine & thyme jus. 


Deglaze roasting juices with 2 glasses of red wine, and then add 4 sprigs of thyme. Whisk in 2oz butter, and your jus is ready. Serve with roasted rooster potatoes or buttered baby potatoes, and also lemon & honey glazed carrots and broccoli spears.

You can visit No.24 from Mid-morning right through to night, and can enjoy a wide variety of dishes. Why not give them a call on 01764 650777 or visit their website at www.no-24.co.uk