Roast pork with apricots and pine nuts

1 servings

Ingredients

Quantity Ingredient
1 Whole pork neck; (pork scotch fillet
; 1 to 1.5 kg)
75 grams Australian dried apricots
½ teaspoon Grated fresh ginger
1 teaspoon Sugar
1 tablespoon Pinenuts
White string to tie pork
1 tablespoon Olive oil and butter
1 tablespoon Lime marmalade
1 tablespoon Orange juice
1 teaspoon Smooth mixed mustard

Directions

Ask the butcher to make a pocket lengthways through the centre of the pork.

To prepare the filling, simmer apricots in 4 tablespoons water with ginger and sugar for a few minutes, until soft and juicy. Strain, reserving the liquid. Mix apricots with pinenuts and use to fill the cavity in the pork.

Tie with string at 3 cm intervals along the pork, put into a baking dish with butter and oil. Bake in a moderate oven (180 deg C) for about 1½ to 1 ¾ hours or until done to your taste. The timing depends on size of pork, but try not to overcook.

While the pork cooks, make a glaze with reserved apricot liquid, lime marmalade, orange juice and mustard, brush over the pork during last 30 minutes. Serve hot or cold.

If serving hot, make a light gravy in the baking dish with a little chicken stock and orange juice, then stir until bubbling to incorporate the meat juices.Serves 8.

Converted by MC_Buster.

Per serving: 23 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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