You'll please everyone in the family with this roast pork classic.
- Preheat oven to 240C. Weigh pork and calculate cooking time (allow 20-25 mins per 500g).
- Melt butter in frying pan. Saute onion for 2-3 mins until tender.
- Pour in wine and cook, stirring for 1-2 mins, until reduced by half. Add apple, apricots and prunes. Cook for a further 2-3 mins until tender. Transfer to a bowl and cool.
- Mix breadcrumbs, almonds and parsley into fruit mixture until well combined.
- Place pork on a board, rind side down. Slice through the thickest part of the pork, without cutting all the way through, to make a flap.
- Press filling along the centre of the pork. Fold in the flap to enclose filling and roll tightly. Tie securely with kitchen string at 2cm intervals.
- Place pork on a rack in a baking dish. Rub liberally with oil and salt. Bake for 20 mins (this will help to make great crackling). Reduce heat to 180C. Bake for a further 50-55 mins until juices run clear (or pale pink).
- To make the red onion gravy, heat pan juices in a large frying pan on medium. Saute onion for 8-10 mins, until tender and golden. Blend in flour and cook, stirring, for 1 min. Remove from heat.
- Stir in combined stock, wine and sugar. Return to heat and cook, stirring, for 1-2 mins until boiling and thickened. Reduce heat and simmer for 3 mins. Serve pork sliced with gravy and vegetables of choice.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set