Roast Pork With Apricot Prune Stuffing
|Dried apricots||4 Ounce, chopped (125 Gram)|
|Onions spring||4 , sliced|
|Pitted prunes||3 Ounce, chopped (90 Gram)|
|Macadamia nuts/Almonds||4 Ounce, chopped (125 Gram)|
|Mixed candied peel||2 Tablespoon|
|Fresh breadcrumbs||1 1⁄2 Ounce (45 Gram)|
|Chopped basil||1 Tablespoon|
|Butter||1 Ounce, melted (30 Gram)|
|Loin pork||4 1⁄2 Pound, boned (2 Kilogram)|
|Honey||2 Tablespoon, melted|
|Lemon juice||2 Tablespoon|
1. Preheat oven to 180°C (350°F/ Gas 4). Combine apricots, spring onions, prunes, nuts and mixed peel in a blender or food processor. Process for about 30 seconds or until roughly chopped. Scrape mixture into a large bowl. Stir in breadcrumbs, basil and butter; mix well.
2. Spread stuffing evenly over pork flesh. Carefully roll meat up and tie it securely with string. Put meat in a roasting tin and roast it for 1 1/2 hours or until cooked to taste.
3. Halfway through cooking time, mix honey and lemon juice in a cup; baste pork with mixture.
4. Transfer pork to a serving platter. Garnish with watercress, if liked.