Ingredients
1 tbsp apricot jam
800g/1lb 12oz loin of pork, skin and fat cut off
50g/2oz fresh breadcrumbs
50g/2oz jumbo oats
leaves from 3 sprigs thyme
1 tbsp olive oil or spray
Method
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Heat oven to 200C/fan 180C/gas 6. Brush the jam all over the pork loin. Mix together breadcrumbs, oats and thyme leaves, then press over the pork. Place the pork in a baking tray and drizzle or spray with olive oil, then season. Roast for 1 hr until cooked through. Leave to rest, uncovered, for 10 mins. Serve with Low fat roasties and steamed greens.
PER SERVING
377 kcalories, protein 45g, carbohydrate 21g, fat 13g, saturated fat 4g, fi bre 2g, sugar 3g, salt 0.46g
