Ingredients:
2 1/2 kg boned loin of pork
salt
oil
60 g butter
1 onion, finely chopped
2 tsps grated orange rind
1 tsp dried mixed herbs
1/4 cup chopped parsley
2 cups stale breadcrumbs
500 g pork and veal mince
1/4 cup chopped dried apricots
1 tbsp currants
1 tsp drained, canned green peppercorns, crushed
1 egg yolk
Citrus Plum Sauce
1 cup orange juice
1/2 cup chopped dried plums (prunes)
1 tbsp marmalade
3 tsps French mustard
1/4 cup water
Direction:
1. Using a sharp knife, remove rind from pork, rub a little salt and oil into rind for crackling.
2. Heat butter in saucepan, add onion, cook until onion is soft. Place onion in large bowl, add remaining ingredients, mix well to make seasoning. Open loin of pork out flat, place seasoning along center of pork.
3. Roll up pork; secure firmly with string at 2 cm intervals.
4. Place pork, seam side down, in baking dish. Bake in hot oven for about 30 minutes or until fat begins to brown. Reduce heat to moderate, bake further 1 1/2 hours, or until pork is tender. While pork is cooking, place rind on oven tray, bake on top rack in oven. Allow pork to stand 10 minutes before slicing; top with finely shredded orange rind, if preferred. Serve with sauce.
0 Comments