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Pork loin with apricot, sage & pine nut stuffing
- 2 sticks celery , diced
- 1 medium onion , chopped
- sage , chopped to make 3 tbsp
- thyme , chopped to make 2 tbsp
- 30g French stick , cubed
- 30g pine nuts
- 10 dried apricots , chopped
- 2kg pork loin, butterflied flat
Directions:View on BBC Good Food
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