Roast pork with mediterranean stuffing

4 servings

Ingredients

Quantity Ingredient
1¼ kilograms Boneless pork leg roast joint; (2 3/4 lb)
Salt
25 grams Butter; (1oz)
1 Onion; chopped
50 grams Sun-dried tomatoes; chopped (2oz)
100 grams Dried apricots; chopped (4oz)
2 teaspoons Schwartz Oregano
1 teaspoon Schwartz Basil
1 teaspoon Schwartz Garlic Granules
225 grams Fresh bread crumbs; (or bread cut into
; very small cubes)
; (8oz)
1 teaspoon Worcestershire sauce
Salt and pepper to taste
2 teaspoons Cornflour
150 millilitres Pork stock; (1/4 pint)
150 millilitres Apple juice; (1/4 pint)
½ teaspoon Schwartz Basil
½ teaspoon Schwartz Oregano

Directions

GRAVY

Pre-heat the oven to 180C, 350F, Gas Mark 4.

Place the pork joint in a roasting tin. Sprinkle salt over the fat of the joint and cook for 2 hours or until the meat is cooked throughout.

Melt the butter in a large frying pan and fry the onion until softened. Add the tomatoes, apricots, Oregano, Basil, Garlic and breadcrumbs and fry for 1-2 minutes. Stir in the Worcestershire sauce, seasoning and 2-3 tbs water.

Place in an ovenproof dish.

Place the stuffing in the oven ½ hour before the pork is ready. Remove the joint from the tin and allow to stand for 10-15 minutes before carving.

Drain the excess oil from the meat juices. Blend the cornflour with stock, apple juice, Basil and Oregano and add to the meat juices. Bring to the boil, stirring until thickened. Serve with the roast pork.

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