3 oz (75 g) dried apricots
loin of pork (about 3 lb/1.4 kg), boned
1 small eating apple
1 small onion, peeled and finely chopped
1 stick celery, finely chopped
1 oz (25 g) fresh breadcrumbs
1 oz (25 g) butter, melted
loin of pork (about 3 lb/1.4 kg), boned
1 small eating apple
1 small onion, peeled and finely chopped
1 stick celery, finely chopped
1 oz (25 g) fresh breadcrumbs
1 oz (25 g) butter, melted
method
1. Soak apricots overnight in cold water. Drain and chop.
2. Heat oven to moderate (Mark 4 (180°C) 350°F. Weigh meat and calculate cooking time.
3. Wipe meat with damp kitchen paper. Score the skin.
4. Peel, core and finely chop apple and mix with apricots, onion, celery, breadcrumbs and butter.
5. Spread stuffing over meat, roll up and tie securely with string. Rub salt over skin.
6. Place in a roasting tin and roast for 10 - 13 minutes per pound at gas mark 6 (200°c) 400°f. Transfer to a warmed carving dish.
2. Heat oven to moderate (Mark 4 (180°C) 350°F. Weigh meat and calculate cooking time.
3. Wipe meat with damp kitchen paper. Score the skin.
4. Peel, core and finely chop apple and mix with apricots, onion, celery, breadcrumbs and butter.
5. Spread stuffing over meat, roll up and tie securely with string. Rub salt over skin.
6. Place in a roasting tin and roast for 10 - 13 minutes per pound at gas mark 6 (200°c) 400°f. Transfer to a warmed carving dish.
serving amount
serves 4 - 6
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