For a roast with the most, try this Roast pork with spiced apricot and raisin chutney.
- Preheat oven to 220C. Place a wire rack in a large roasting pan. Push rosemary and thyme sprigs into centre of pork. Place the pork, rind-side up, in the pan. Wipe rind dry with paper towel. Brush with half the oil and rub the rind with salt.
- Roast the pork for 15 mins. Reduce oven to 180C. Roast for a further 1 hr 40 mins or until rind is crisp and pork is just cooked through. Transfer the pork to a plate and cover loosely with foil. Set aside for 10 mins to rest.
- Meanwhile, drain the apricots, reserving 1/3 cup (80ml) of the juice. Coarsely chop apricots. Heat the remaining oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 3-4 mins or until softened. Add the apricot, reserved juice, raisins, sugar, vinegar, cinnamon and cloves, and cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 mins or until thick.
- Thinly slice pork and serve with the chutney. Serve with roast potato and pumpkin wedges and steamed beans, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set