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This recipe is classed as easy

Rating 3.26 / 5 (42 votes)

Prep time:
15 min
Cook time:
15 min

Simon Rimmer serves succulent pork rolls on a bed of noodles in this Asian influenced dish


1. Heat the oven to 200C/gas 6.

2. Mix the Philadelphia, apricots and tarragon in a bowl. Season with salt and pepper.

3. Trim any fat from the pork loins. Place each loin in turn on a chopping board, cover with a layer of cling film and flatten out using a rolling pin. Then spread each loin with the Philadelphia stuffing. Roll up individually and tie using string.

4. Heat a drizzle of oil in an ovenproof frying pan and cook the pork rolls until browned – this should take about 5 minutes. Transfer the pan to the oven and continue cooking for 10 minutes.

5. While the pork is cooking, cook the egg noodles as directed. Drain, and then toss with the oil, ginger, spring onions and parsley.

6. Take the pork from the oven, remove the string and cut the rolls into slices. Serve on a bed of the warm noodles.

Nutritional Information (Per serving)
Energy 2496KJ/592kcal
Protein 42.2g
Carbohydrate 60.1g
of which Sugars 6.9g
Fat 21.8g
of which Saturated Fat 7.8g
Fibre (Englyst) 3.3g
Sodium* 0.4g
* Equiv as Salt 1.0g


  • 200 g Philadelphia Light cream cheese
  • 175 g apricots, finely chopped
  • 1 tbsp chopped tarragon
  • 4 thick pork loin steaks, each weighing about 125g
  • drizzle olive oil

For the noodles

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Latest Comment


RebeccaN60716 RebeccaN60716  Posted 09 Apr 2014 10:38 PM

RebeccaN60716 RebeccaN60716  Posted 08 Apr 2014 9:18 PM

Your Pork loin rolls with apricots came out absolutely delicious!! Thank you for the very tasty recipe!!! I will definitely make it cake again!!

Elena Iksar Elena Iksar  Posted 23 Jul 2013 9:38 PM

Exchanged the noodles for red pepper wild brown rice. Next time Would change the apricot to pear or apple. The combination of the cheese and apricot does not work for me. Otherwise dish is quick
easy and perfect for people on the go.

KeithM43232 KeithM43232 Posted 29 Oct 2009 9:44 AM