You are here

Roast Pork With Apricot Prune Stuffing

Chef.at.Home's picture
Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork
Interest: 
Everyday

Rate It

Your rating: None
3.906665
Average: 3.9 (15 votes)