Apricot & Dittander stuffed Pork loin

There is something calming about water. It has been a bit crazy here lately so we took the car and drove to a beach a bit further away. I felt I needed to blow away some cobwebbs and clear my head.

There are some beautiful flowers on the beach and these were so cute.

beach flower

As we were walking on a stretch of the beach I haven’t been to before I found dittander. A friend of mine, who is a great forgarer, told me about dittander. He was raving about the flavour, citrussy wasabi. Dittander is part of the mustard and cabbage family and when you bite in to a leaf you can taste the heat and it is very similar to wasabi. I couldn’t believe my luck and I picked some.

Dittander

I put some in a salad and decided to use some to stuff pork loin for dinner. There was plenty of wild fennel growing on the beach next to the dittander so I picked some fronds as well.

Dittander & apricot stuffed pork loin

preparation time: 15 minutes

oven: 220C/430F and 180C/350F

cooking time: 45 minutes

serves: 5

Ingredients

  • 700 gr/24.5 oz pork loin
  • 3 aprictots
  • 20 dittander leaves, if you don’t have these use sage
  • a few sprigs of wild fennel
  • Heatonomy Cajun spice, or use a barbecue spice
  • 3 cloves of black garlic
  • olive oil
  • salt and pepper
  • 1 small bottle of apple cider, I used Biddenden Apple cider
  • 1/2 tsp nutritional yeast
  • 2 tbsp soy sauce
  • 10 gr cubed butter

Rinse the pork loin and pat it dry. Score the skin and cut the pork loin open in the middle.

Drizzle the pork with olive oil and sprinkle over salt and pepper.

salted and peppered pork loin

Slice the black garlic and place it on the cut pork.

black garlic on pork loin

Add the dittander leaves. Cut the apricots in half, remove the stones and slice them. Add two apricots to the pork loin. Add fennel fronds and the Cajun spice.

aprictor and dittander stuffed pork

Tie the pork loin.

stuffed pork loin and apple cider

Oil an overproof dish with olive oil and place the last aprictot in there. Put the pork on top of the apricot and add the apple cider.

Roast in the oven for 20 minutes at 220C/430F and then turn the heat down to 180C/350F and cook the pork for another 25 minutes.

Let the pork rest for minimum 20 minutes.

Cooking soothes my mind and I love to forage. At the end of the day it was a delicious combination.

I am bringing this to the lovely Angies’ Fiesta Friday, the best blog party around. Come and check it out, I can almost guarantee that it will inspire you, if not to cook it will at least make you hungry. This week’s cohost is the brilliant Juhls, The not so creative cook.

Comments
2 Responses to “Apricot & Dittander stuffed Pork loin”
  1. Gail says:

    Looks incredibly appetizing! šŸ˜

  2. Never heard of dittander before but Iā€™ll be looking for it next time I go to the beach. Hopefully they grow here stateside. The pork loin looks so tempting šŸ˜‹

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