Fruit Filled Pork
|Blueberries/Blackcurrants||1 Pound (500 Gram)|
|Ground black pepper||To Taste|
|Olive oil||1 Tablespoon|
|Dry white wine||8 Fluid Ounce (250 Milliliter)|
1. Using a sharp knife, separate bones from meat, leaving both ends intact, to make a pocket. Trim excess fat from outside of rack.
2. Place blueberries or blackcurrants in a bowl and season to taste with black pepper. Place half the fruit mixture in pocket of meat and place in a flameproof baking dish. Brush pork with oil and bake at 220°C/425°F/Gas 7 for 20 minutes. Reduce oven temperature to 200°C/400°F/Gas 6 and bake for 1 hour longer or until cooked. Remove meat from pan, place on a warm serving platter, cover with foil and set aside to stand for 15-20 minutes.
3. Add wine and remaining fruit to baking dish and bring to the boil over a medium heat. Reduce heat and simmer, stirring constantly and scraping base of dish, for 10 minutes or until sauce is reduced by half. Serve sauce with pork.