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Preheat oven to 200 degrees C. Boil the chestnuts for 15 minutes then drain and remove outer skins. Set aside then roughly chop.
Combine the chestnuts, pistachios, sage and dried apricots.
Trim the pork of fat and lay the loin out flat. Spoon the nut mixture over the centre of the meat, then roll the meat up again and secure with cooking string.
Place the pork on a baking tray lined with non stick baking paper. Roast for 1 hour 15 minutes or until cooked through. Rest for 10 minutes then carve and serve with steamed vegetables and roasted sweet potato.
Energy 1670kJ (400kcal), Protein 52g, Total fat 6g, Saturated fat 1g (17% of total fat), Monounsaturated fat 3g, Polyunsaturated fat 2g, Carbohydrates 26g, Sugars 13g, Fibre 13g, Sodium 176mg