Detailed step-by-step description of how to cook the dish "Roast pork with prune & walnut stuffing & red wine gravy". Try it by all means
- Combine the prunes and wine in a small bowl. Cover with plastic wrap. Set aside for 6 hours or overnight to soak. Drain the prunes, reserving 125ml (1/2 cup) of liquid (if you don't have enough liquid, add extra wine).
- Heat half the oil in a medium frying pan over medium heat. Add the onion and bacon. Cook, stirring often, for 5 minutes or until the onion is soft. Stir in the prunes, sage, walnuts and breadcrumbs. Transfer to a bowl. Season with salt and pepper. Stir in the egg.
- Preheat oven to 240°C. Place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind crossways, to the fat layer, at 2cm intervals. Turn pork over. Open to sit flat. Cut a vertical slit in the thick end. Press the stuffing along the centre. Starting from the thick end, roll up to enclose the filling. Use unwaxed kitchen string to tie at 2cm intervals.
- Rub the remaining oil and the salt over the pork rind and into the cuts. Place the pork in a flameproof roasting pan. Roast for 30 minutes or until the rind crackles. Reduce oven temperature to 180°C. Roast for a further 1 hour 40 minutes or until the juices run clear when the pork is tested with a skewer. Transfer the pork to a serving platter. Cover with foil. Set aside for 10 minutes to rest.
- Meanwhile, drain the excess fat from the roasting pan, leaving 1 tablespoon in the pan. Place the roasting pan over medium heat. Add the flour. Cook, stirring, for 1 minute. Gradually add the stock and reserved soaking liquid. Cook, stirring, for 2-3 minutes or until the gravy boils and thickens. Strain into a serving jug.
- Serve the pork with the gravy.
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