Dry Apricot Stuffed Pork Loin in Sweet Chili Mango Sauce

Author: Canadian Living

You need a long piece of pork loin. Using a narrow long knife make a hole throug the meat from one end to the other one. While you keep the knife inside you can gently make that hole a little bit bigger by cutting the edges. Rub the meat with salt and dry rosemary. Leave in cold place for 2-3 hours or overnight.

  • Portion size 5 servings
  • Credits : malgorzata.piernicka


  • 1 kg pork loin
  • 1 tablespoon salt
  • 3 tablespoons dried rosemary
  • 300 g dry apricots
  • 1 bottle sweet chili sauce
  • 1 can frozen mango drink
  • 5 tablespoons oil


Set up the oven to 360F. Already prepared meat stuff with dry apricots one by one. Heat the frying pan, add oil, fry meat from all sides. Transfer the loaf to the bigger oven-proof pot, add sweet chili sauce and frozen drink pouring some of it on the top of the meat. Cover and roast for 30 min. Open the pot, turn the meat, continue roasting and rotating from time to time until it's brown enough for your taste and done. Turn off the oven, leave the pot inside for 15-20 min, slice the meat and serve over the rice or your favourite potatos and baby spinach/green leaves salad.
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Dry Apricot Stuffed Pork Loin in Sweet Chili Mango Sauce