Simon Rimmer’s stilton stuffed pork loin recipe

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serves: 4
Cost: not
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  • The combination of creamy Stilton and apricot brings out the flavour of pork. This is a tasty dish for Sunday lunch


    • 800g pork tenderloin (fully trimmed), cut into 4 equal pieces
    • Salt and pepper
    • Butter to fry
    • 1tbsp ground cumin to roll in
    • Filling:
    • 200g Stilton
    • 100g full-fat cream cheese
    • 75g dried apricots, finely chopped
    • 1tbsp chopped parsley


    • Season the loin and roll in the cumin

    • Make a hole right down the centre of the loin with a sharp knife

    • Mix the cheeses, apricot and parsley, then pack in to the hole

    • Melt the butter until foaming, then fry the pork on all sides, then cook at 200ºC/400F/gas 6 for 12 mins

    • Serve with puy lentils cooked in stock, then squeezed over with lemon juice and a few finely diced bits of red pepper mixed in.

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