Pork Loin Stuffed with Nuts, Sage and Dried Apricot

Stuffed roasts feel like an occasion, but this one is mostly about patience and a bit of string. The idea of rolling a lean loin around a filling is old and widespread. Cooks across Europe have long done it with whatever nuts, herbs and dried fruit the season offered, because a rolled joint stretches a small amount of filling a long way. Here the filling is chestnuts, pistachios, shredded sage and chopped dried apricot, which gives you a sweet-savoury note in every slice without any sauce at all. If you are after a different pork dish with bold heat, try Chilli Pork Noodle Soup for something completely different.

A little detail on the chestnuts. Whole chestnuts are easiest to peel while they are still warm, so it pays to boil them, drain them and work through the skins quickly. If they cool and the skins go tough, pop them back in hot water for a minute. Once chopped, they add a soft, almost floury texture that holds the stuffing together better than breadcrumbs would. Pistachios bring crunch, and they are worth buying shelled and unsalted so you control the seasoning in the roast.

Sage is the herb that does the heavy lifting here. Shred the leaves finely, not in big torn pieces, so they spread through the filling instead of sitting in one bitter patch. Dried apricot is sweet and chewy, and it softens a little in the oven, so there is no need to soak it first. If your apricots are very hard, chop them small and let them sit in the warm pork fat for a few minutes before you roll.

For leftovers, cold pork loin is lovely the next day. Wrap the sliced meat tightly and keep it in the fridge for up to three days. It makes a good lunch on a plate with a handful of rocket, or it can go in a sandwich with a smear of mustard. Leftover sweet potato pieces mash well with a splash of stock and can be reheated gently in a pan.

When it is time to serve, keep the sides simple. The steamed vegetables let the pork do the talking, and the roasted sweet potato adds a bit of colour and earthiness. If you want something brighter alongside, a tart green salad with lemon dressing cuts through the richness nicely. For a different weeknight version of the same flavours, try Garlic Pork Tenderloin with Warm Sorghum Salad, which uses a smaller cut and a lighter grain salad. And if you have sweet potatoes left over, the Savory Sweet Potato and Kale Skillet is an easy way to use them up.